Name: Jewelled rocky road
Cook time: 25 min
Total time: 25 min
Ingredients: 300 gram (9½ ounces) toasted marshmallows with coconut, chopped coarsely; 1/2 cup (40g) flaked almonds, roasted; 4 slices glacé pineapple (125g), chopped coarsely; 1/2 cup (125g) glacé peaches, coarsely chopped; 1/2 cup (100g) glacé citron, coarsely chopped; 450 gram (14½ ounces) white eating chocolate, melted

Ingredients

300 gram (9½ ounces) toasted marshmallows with coconut, chopped coarsely

1/2 cup (40g) flaked almonds, roasted

4 slices glacé pineapple (125g), chopped coarsely

1/2 cup (125g) glacé peaches, coarsely chopped

1/2 cup (100g) glacé citron, coarsely chopped

450 gram (14½ ounces) white eating chocolate, melted

Method

1.Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan, line base and two long sides with baking paper, extending paper 5cm (2 inches) over long sides.

2.Combine marshmallows, nuts and fruit in a large bowl. Working quickly, stir in chocolate, spread mixture into pan, push mixture down firmly to flatten.

3.Refrigerate rocky road until set before cutting.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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