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Broken biscuit rocky road roll
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Prep Time:
230 minutes
Cook Time:
5 minutes
Total Time:
235 minutes
Elevate shortbread and Choc Ripple biscuits by mixing them with marshmallows, raspberry lollies, golden syrup, and chocolate for a decadent rocky road roll.
Ingredients:
  • 300g dark chocolate, chopped
  • 100g butter, chopped
  • 60ml (1/4 cup) golden syrup
  • 250g bought shortbread biscuits, chopped (but not crushed, see tip)
  • 100g marshmallows, quartered
  • 50g (1/3 cup) raspberry lollies (such as Allen’s Ripe Raspberries), halved
  • 250g pkt Arnott’s Choc Ripple biscuits
Instructions:
  • In a microwave-safe bowl, place the chocolate, butter, and golden syrup. Microwave on High for 30 seconds. Stir well, and continue melting in 30-second intervals until smooth.
  • In a large bowl, mix together the shortbread, marshmallows, and lollies. Pour in the chocolate mixture and stir until fully combined.
  • Lay a 45cm sheet of foil on a work surface and cover with plastic wrap. Spread half of the dough along one long edge of the plastic wrap, forming a 30cm log. Roll tightly in the plastic and foil, twisting the ends securely to shape a 25cm roll. Repeat with the rest of the mixture. Chill both rolls in the fridge for 3 hours until firm.
  • 1. Pulse the chocolate biscuits in a food processor until they turn into fine crumbs. Spread them out on a clean work surface. 2. Unroll 1 log and roll it gently in the crumbs to coat. Repeat with the remaining log. 3. Let the logs sit for 20 minutes before slicing them into rounds for serving.

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