ROCKY ROAD SQUARES

ROCKY ROAD SQUARES
250g dark chocolate
150g milk chocolate
175g butter
4T syrup
200g Amaretti biscuits (I use short bread biscuits)
150g Brazil nuts (I use pecans)
150g cherries
125g mini marshmallows (don’t even try and cut large marshmallows into small squares, its a sticky mess!)

Chop the chocolate and melt in a glass dish over a pot of boiling water with the butter and syrup.
Crush or break the biscuits into smaller pieces. Remove the melted chocolate from the heat and stir in the biscuit pieces and rest of other ingredients.

Tip into a tray that has been lined with baking paper (it won’t stick to the paper). Smooth the top and put into fridge until completely cooled and cut into squares. Keep in the fridge else it goes soft.

Tip: I sprinkled some edible glitter dust onto the top before cutting into squares.
photo: Elsabie Templeton