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Salted Pretzel Rocky Road

What better way to celebrate our sixth birthday than with this 
dark treat, which is not only delightfully indulgent but so easy to make, too.

Salted Pretzel Rocky Road

Serves about 12

150g digestive biscuits, coarsely broken

½ cup almonds, toasted

½ cup hazelnuts, toasted

1 cup salted pretzels

250g vanilla and raspberry marshmallows, halved

3 x 52g Cherry Ripe bars, coarsely chopped

300g dark chocolate, chopped

Grease and line the base and sides of a 23cm square cake pan with baking paper.

Combine biscuits, almonds, hazelnuts, pretzels, marshmallows and Cherry Ripe bars in a large bowl.

Place chocolate in a heatproof bowl over a saucepan of simmering water.

Stir with a metal spoon for 3-4 minutes or until melted. Pour dark chocolate over the biscuit mixture. Gently stir to combine.

Spoon into the prepared pan and smooth the surface.

Refridgerate for 1½ hours or until set. Cut into squares to serve.

 

See our step-by-step video with MiNDFOOD’s Food Director Michelle McHugh and Associate Editor Mariam Digges, showing you how to make this easy chocolate recipe, featured in our April issue on sale now. Click here to watch.

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