Rocky Road Bars

INGREDIENTS

400 g dark chocolate
1 tablespoon butter
1 tablespoon corn syrup/liquid glucose/golden syrup
50 g mini marshmallows (around 1 cup)
100 g roasted and salted Brazil nuts
100 g glace cherries/fresh cherries
50 g biscotti (or other biscuits), roughly chopped

METHOD

Line a 20 cm x 20 cm baking tin with baking paper.
Melt the chocolate, butter and corn syrup in bowl set over a pot of barely
simmering water until smooth and glossy.
Remove from the heat and fold in the remaining ingredients.
Transfer to the prepared baking tin and place in the fridge to set for at least 3 hours.
Slice and serve.
(Rocky road will keep for up to 3 weeks in a sealed container in the fridge.)

INFO & TIPS

recipe of the internet

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