REAL ROCKY ROAD

Ingredients

• Mevalia Frollini low protein biscuits 200 g
• glacier cherries cut in half 40 g
• raisins 40
• honeycomb broken into small pieces 40 g
• EVALIA Chocotino/ Vitabite 360 g
• unsalted butter, cubed 175 g
• golden syrup 30 g
• vegetarian mini marshmallows 150 g

Preparation

8 x portions

1. Place the biscuits into a bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks.
2. Melt the chocolate by placing in a bowl over a pan of hot water, once melted and smooth put to one side. Meanwhile make sure the butter is very soft (not melted).
3. The melted chocolate needs to cool down to the same temperature as the butter, it will start to thicken when ready
4. Whisk the chocolate and golden syrup into the soft butter until fully incorporated.
5. Fold the biscuits, vegetarian mini marshmallows, cherries, honeycomb into the chocolate mix until everything is coated.
6. Tip the mixture out into a lined baking tin pressing down the mix into the corners.
7. Refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Cut into oblongs or squares and dust with icing sugar when serving.