Wednesday 17 January 2018

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Cork Independent

Lifestyle & Leisure

Christmas rocky road

Wednesday, 29th November, 2017 5:25pm

Recipe courtesy of Roots Kitchen

Ingredients:

125g soft Irish butter
150g dark chocolate, broken into pieces
150g milk chocolate, broken into pieces
3 tbsp condensed milk
100g digestives biscuits
200g spiced Christmas biscuits
100g mini marshmallows
50g dried cranberries
2 tsp icing sugar, to dust

Method:

• Heat butter, chocolate and condensed milk in a saucepan with a heavy base over a gentle heat.

• Remove from heat. Place biscuits into plastic freezer bag and crush them with a rolling pin until some have turned to crumbs, but there are still pieces of biscuit remaining.

• Fold biscuit pieces and crumbs into melted chocolate mixture in saucepan, then add marshmallows.

• Line a 24cm/9in baking tray with two layers of cling film with edges hanging over. Tip mixture into tin and smooth the top with a wet spatula.

• Cover with overlapping cling film and smooth down with palette knife so it is even.

• Refrigerate for about two hours or overnight.

• To serve, cut into 24 fingers and dust with icing sugar.

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