(2/100) HAPPY EASTER - ROCKY ROAD RECIPE!!

Growing up, I was a curious kid. I would watch my best friend EJ’s mum Liz cook all the time.⁣
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Her food was another level from the Women’s Weekly bible I had grown up cooking with on the farm… and I was quick to learn….⁣
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Our rocky road is inspired by hers with the addition of @darrelllea soft liquorice (always controversial), cranberries and flaked almonds. The secret to this rocky road is all in the chocolate  – it has to be @callebautchocolate or @cadburyuk (trust me) -  you need a thin layer of chocolate on the bottom before you add the toppings to hold it all together. We’ve made so many huge trays of this rocky road over the years- starting as a frozen yogurt topping and then as an afternoon snack with our coffee. Still a naughty favourite today. ⁣

ROCKY ROAD RECIPE.

*500g pink and white marshmallows (large size) - 1kg Callebaut 34% milk chocolate or Cadbury Dairy Milk - 75g coconut oil or copha - 250g natural Darrell Lee soft liquorice (optional) - 125g dried cranberries - 125g flaked almonds * Makes one large 30 x 20 cm tray.⁣
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Cut marshmallows in half using a sharp pair of scissors dipped in boiling water. Cut soft liquorice into 0.5cm cubes. Mix marshmallows, liquorice and cranberries in a bowl and set aside. Line a 30cm x 20cm lamington tin with greaseproof paper. Melt chocolate with coconut oil (or copha) in a double bowl. Spoon ¼ of the melted chocolate mix onto the greaseproof paper and spread with a spatula. Working quickly, spread dry ingredients (excluding almonds) evenly on top of chocolate base. Pour remaining chocolate over dry ingredients and use the back of a large spoon to work chocolate into the marshmallow mix. Top with flaked almonds and refrigerate until set (approximately 2 hours.)