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Peanut butter pretzel rocky road
Peanut butter pretzel rocky road
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Prep Time:
25 minutes
Cook Time:
3 minutes
Total Time:
28 minutes
Crunchy pretzels elevate creamy peanut butter rocky road.
Ingredients:
  • 3 x 200g blocks milk chocolate, chopped
  • 3 x 200g blocks dark chocolate, chopped
  • 80g packet pistachio kernels, toasted
  • 280g packet marshmallows
  • 150g packet glace cherries
  • 21.25 gm desiccated coconut
  • 260.00 gm peanut butter pretzels
  • 125.00 ml pretzels
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 5cm above the edges of the pan on all sides.
  • Combine half of the milk and half of the dark chocolate in a microwave-safe bowl. Microwave on HIGH for 1 minute 30 seconds, stirring every 30 seconds until melted and smooth.
  • In a large bowl, mix together 3/4 of the pistachios, marshmallows, 3/4 of the cherries, and coconut. Pour the melted chocolate over the mixture and stir until everything is well coated. Spoon the mixture into the prepared pan and use the back of a spoon to level it.
  • Combine the rest of the milk and dark chocolates in a microwave-safe bowl. Microwave until smooth and melted, stirring every 30 seconds. Pour the mixture over what's in the pan and tap the pan on the counter to eliminate air bubbles.
  • Finely chop the pistachios that are left. Sprinkle peanut butter pretzels, pretzels, chopped pistachios, and the rest of the cherries over the rocky road. Chill for 4 hours or until set.
  • Take the chilled rocky road out of the fridge and let it sit at room temperature for 30 minutes. Slice it into pieces using a warmed knife and serve.

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