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Choc-mint rocky road slice recipe
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Retro-inspired rocky road dessert, perfect for parties or gifting.
Ingredients:
  • 125g butter, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 115g (3/4 cup) plain flour
  • 20g (1/4 cup) desiccated coconut
  • 20.00 gm cocoa powder
  • 200g milk chocolate, chopped
  • 200g dark chocolate, chopped
  • 100g mini marshmallows
  • 65g (1/2 cup) slivered almonds, toasted
  • 125g spearmint leaves lollies
  • 12 mini candy canes
  • Pure icing sugar, to dust
Instructions:
  • Preheat your oven to 180C (160C fan forced) and prepare a 16 x 26cm slice pan by greasing and lining it with baking paper, leaving some paper to hang over the edges.
  • In a large bowl, cream the butter and caster sugar with electric beaters until light and fluffy. Gently fold in the flour, coconut, and cocoa using a cutting motion with a knife until fully combined. Press the mixture into the base of a pan and bake for 15 minutes. Allow it to cool completely in the pan before moving on.
  • In a large heatproof bowl set over a saucepan of simmering water (ensuring the water doesn't touch the bowl), melt the milk and dark chocolate, stirring occasionally, for 3-5 minutes until smooth and not too hot.
  • In a bowl, mix marshmallows and almonds. Add to the chocolate mixture and stir until combined. Spread over the slice base. Top with spearmint leaves and candy canes. Chill in the fridge for 2 hours until set. Dust with icing sugar before serving.

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