Creative Christmas Dessert
Christmas rocky road
200g dark chocolate, chopped
100g milk chocolate, chopped
20g copha or butter, chopped
280g pink and white marshmallows, halved
150g shortbread fingers, coarsely chopped
4 x 35g pkts Coles Gingerbread biscuits, coarsely chopped
1/2 cup (70g) slivered almonds, toasted
4 x 52g Cadbury Cherry Ripe bars, coarsely chopped
Green & red Mars M&M’s/M&M’s Minis, to decorate
Grease the base and sides of a 20cm x 30cm lamington pan. Line with baking paper, allowing the sides to overhang.
Place combined chocolate and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 5 mins or until the mixture melts and is smooth.
Combine marshmallow, shortbread, gingerbread, almond and Cherry Ripe in a large bowl. Add chocolate mixture. Gently fold until just combined. Spoon into the prepared pan. Sprinkle with M&M’s and M&M’s Minis. Set aside for 1 hour to set. Cut into pieces to serve.