Like the Chocolate Fridge Cake Bars on page 109, these Rocky Roads don't require baking. You can use any of your favourite chocolate bars. For cute, individual servings, scoop the mixture into muffin cases before refrigerating.
1.4 kg milk chocolate, roughly chopped
8 regular-sized chewy, filled chocolate bars of your choice (such as Snickers and Mars), roughly chopped
100 g marshmallows
180 g chocolate-coated malt honeycomb balls (such as Maltesers)
100 g dried apricots, roughly chopped
100 g raisins
100 g cornflakes
100 g chocolate vermicelli
a 33 x 23 x 5-cm baking tray. lined with greaseproof paper
Makes about 12 generous portions
Put the milk chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water).
Leave until melted and smooth stirring occasionally. Put the chocolate bars, marshmallows, honeycomb balls, apricots, raisins and cornflakes in a large bowl and pour in the melted chocolate.
Mix with a wooden spoon until everything is well mixed and the dry ingredients are evenly dispersed. Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Sprinkle the chocolate vermicelli all over the top.
Leave to cool completely, then cover and refrigerate overnight.
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