In this white chocolate rocky road I have used custard creams. This was a favourite biscuit when I was younger.
I cut my rocky road into 12 squares, but this can easily be cut into more or less as you like it.
You will need:
- 150g Custard Cream Biscuits
- 250g White Chocolate
- 20g Butter
- 90g Glace Cherries cut into quarters
- 100g Mini Marshmallows
- 6 Custard Cream (cut in half)
- 30g White Chocolate
- Line and grease a 21cm square tin.
- Melt the 250g chocolate and butter together over a very gentle heat in a heat proof bowl over a pan of simmering water on a low heat.
- It is important not to heat this too high. I find white chocolate can be a little temperamental and will seize quickly if heated to quickly or over heated.
- Once melted remove from the heat and stir until it is well blended.
- Allow to stand and cool for about 5mins or until the bowl warm to touch.
- Meanwhile break or cut the biscuits into quarters, I found it easier to cut these biscuits.
- Add the biscuits pieces to the chocolate, stir well to make sure the biscuits are coated in the chocolate.
- Next add the chopped glace cherries and marshmallows and again stir until well covered in the chocolate and well distributed throughout the mix.
- Transfer to your prepared tin and level the top, but leave it slightly ‘rocky’.
- Decorate with the 6 custard cream that have been cut in half and drizzle with the 30g of white chocolate.
- Pop in the fridge to set.
- Cut and serve!