For lovers of white chocolate, this delicious twist on rocky road is sure to please the sweetest tooth!
Ingreadient:
- 100g Copha
- ¼ cup icing sugar
- 150g white chocolate, melted
- 100g pink marshmallows, halved
- 100g red raspberry jellies, halved
- 100g caramel popcorn
- ½ cup shredded coconut
Direction:
- Line the base and sides of a 15 x 30cm slab tin with baking paper
- Melt the Copha in a small saucepan over a low heat. Stir in the icing sugar until well combined
- Melt in the white chocolate in a large bowl in the microwave on 50% power for 1 minute. Stir and microwave for a further 30 seconds, then stir until smooth
- Add the Copha mixture to the chocolate and fold through all the remaining ingredients, coating well
- Press the mixture evenly into the lined tin and allow to set in a cool place or refrigerate
- When rocky road is set, cut into squares with a warm sharp knife and store in an airtight container until required. Rocky Road may also be drizzled with pink chocolate to decorate
