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

Decoration:

• 6 Custard Cream (cut in half)
• 30g White Chocolate

Method:

• 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!