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Snickers rocky road recipe
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Prep Time:
285 minutes
Cook Time:
5 minutes
Total Time:
290 minutes
Indulge in a decadent treat bursting with Snickers, chocolate, marshmallow, and peanuts.
Ingredients:
  • 250g Arnott’s Butternut Snap biscuits
  • 250g milk cooking chocolate, chopped
  • 250g dark cooking chocolate, chopped
  • 4 x 50g Snickers chocolate bars
  • 250g vanilla marshmallows, halved
  • 175g unsalted roasted peanuts, chopped
Instructions:
  • Place a square 20cm cake pan with baking paper, lining the base and sides.
  • Melt 75g butter. Pulse biscuits in a food processor until fine crumbs form. Blend in the melted butter until evenly combined. Press the mixture into the pan using a glass to create a firm crust. Chill in the fridge covered with plastic wrap.
  • In a heatproof bowl, combine the milk and dark chocolate with the remaining butter. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir with a metal spoon until the chocolate is melted and the mixture is smooth. Transfer the mixture to a large bowl and let it cool slightly.
  • Roughly chop 3 Snickers bars and fold into the melted chocolate along with the marshmallows and 125g peanuts. Spread the mixture into the pan, gently pressing with a spatula for a compact finish.
  • Dice the leftover Snickers bar into fine pieces. Scatter the rocky road mixture with the extra chopped Snickers and peanuts. Refrigerate for 4 hours or overnight until set. Cut into small portions for serving.

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