• 0b417398ec59365e7e4462ebb7a95420

Morgan Rocky Road

Prep
Cook
Serves 20people
Ingredients
200
gr dark chocolate
125
gr unsalted butter, chopped
1/3
cup icing sugar
1
egg, lightly beaten
250
gr packet Arnott's Butternut Snap Cookies -broken
1
cup marshmallows - cut in half
100
gr natural coloured red glacé cherries, halved (WINN brand)
1/4
cup shredded coconut
Directions
1.
Grease a 7cm deep, 19cm (base) square pan. Line with baking paper allowing 2cm overhang on all sides.
2.
Place chocolate, butter and icing sugar in a saucepan over medium-low heat. Cook, stirring, until melted and smooth. Remove from heat and transfer to bowl. Set aside for 5 minutes.
3.
Add egg to chocolate mixture. Stir to combine. Stir in cookies, marshmallows, cherries and coconut.
4.
Spoon into prepared baking pan and cover. Refrigerate for 4 hours or until firm. Cut into squares and serve!

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