Name: Rocky road slice
Cook time: 20 min
Total time: 20 min
Ingredients: 250 gram plain chocolate biscuits; 125 gram butter, melted; 250 gram dark eating chocolate, chopped coarsely; 45 gram butter, chopped coarsely; 1/2 cup (70g) coarsely chopped roasted unsalted peanuts; 2/3 cup (50g) shredded coconut; 250 gram white eating chocolate, melted; 220 gram white marshmallows, chopped coarsely

Ingredients

250 gram plain chocolate biscuits

125 gram butter, melted

250 gram dark eating chocolate, chopped coarsely

45 gram butter, chopped coarsely

1/2 cup (70g) coarsely chopped roasted unsalted peanuts

2/3 cup (50g) shredded coconut

250 gram white eating chocolate, melted

220 gram white marshmallows, chopped coarsely

Method

1.Grease deep 23cm (9 inch) square cake pan; line base and sides with baking paper, extending paper 5cm over sides.

2.Process biscuits until fine; add melted butter, process until combined. Press mixture over base of pan. Refrigerate about 20 minutes or until firm.

3.Stir dark chocolate and chopped butter in small saucepan over low heat until smooth. Remove from heat; stir in peanuts and coconut, spread mixture over base. Refrigerate about 30 minutes or until firm.

4.Combine white chocolate and marshmallows in medium bowl; spread marshmallow mixture over nut layer. Refrigerate about 1 hour or until firm.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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