White Chocolate and Coconut Rocky Road
Thursday July 5, 2012
360g block good-quality white chocolate, chopped
25g unsalted butter
150g mixed pink and white marshmallows, halved
110g macadamia nuts, roughly chopped
35g desiccated coconut
1 punnet raspberries
Method Line a 3cm-deep, 8 x 25cm bar pan with plastic wrap.
Place the white chocolate and butter in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water and stir until melted.
Remove from heat, stir in marshmallows and remaining ingredients into the melted chocolate mixture.
Spread into pan and chill in fridge for 2 hours or until hard.
Take out of fridge and slice.
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