CHOCOLATE MALT BALL ROCKY ROAD

Chunky and satisfyingly crunchy, this rocky road is made with just four ingredients. The chocolate spread keeps it slightly soft and creamy, making it easier to cut and bite into.

MAKES 16

✣ 250g (9oz) chocolate malt balls (such as Maltesers)

✣ 70g (2¼oz) mini marshmallows

✣ 400g (14oz) milk chocolate, broken into pieces

✣ 100g (3½oz) chocolate malt ball spread or any other chocolate spread

1 Line a 20cm (8in) square baking tin with non-stick baking paper.

2 Mix together the chocolate malt balls and mini marshmallows in a mixing bowl. Set aside.

3 Put the milk chocolate and chocolate spread into a medium microwave-safe bowl and microwave on high in 30-second bursts, stirring at each interval, until melted.

4 Leave the melted chocolate to cool for 5 mins (to help prevent the chocolate covering the malt balls from melting), then pour over the marshmallow mixture and stir until everything is completely coated.

5 Scoop the mixture into your prepared tin, pressing it out to the edges, then chill in the refrigerator for 3 hours, or until the chocolate has just set. Using a sharp knife, cut into 16 pieces and enjoy!

6 Store in an airtight container in the fridge or at room temperature for up to 4 days.

TIP Replace the milk chocolate with white for a super-sweet and creamy alternative.

Extracted from Fitwaffle’s Baking It Easy by Eloise Head (£20, Ebury Press).