Who doesn't love this classic Australian dessert? Gooey marshmallows and crunchy biscuit all wrapped in smooth dark chocolate. A really easy, quick recipie for everyone to enjoy!This was one of my first ever bakes and will always be a trusty favourite. It is great to play around with the flavours to suit your taste. Ideal for kids to try and make on a rainy day too.
50gramsMini marshmallowsVegetarian/vegan if required
Instructions
Melt the chocolatesquares, dairy-free spread and maple syrup using a Bain-Marie method (this takes about 5-10 minutes on a medium heat). Continue stirring intermittently whilst completing steps 2 and 3. This will ensure you do not burn the chocolate.
Whilst the chocolate mix is melting on the hob, put the plain biscuits into a zip-locked freezer bag and break up using a rolling pin. You want a nice mix of crumbs and chunks. Break this up to your liking.
Once the chocolate has fully melted, remove from the hob and add the dry ingredients from step 3.
Combine everything together thoroughly, making sure you cover all the dry ingredients with lots of chocolate.
Cling film a large baking tray (or one suitable for the thickness of squares you want to create) and then spoon the mixture onto the tray. Even this out using a spatula. Optional extra: add some extra marshmallows on top (or another topping of choice) if desired.
Pop the tray into the fridge for at least 2 hours (or overnight) until set. Cut into equal size squares using a knife.
Enjoy!
Keyword Biscuit, Chocolate, Classic, Easy, Fun, Marshmallows, Rocky Road, Traditional