Peanut butter rocky road
Makes 16 pieces
Easy
Prep:
Cook:
plus 1 hr chilling
Try this salty-sweet treat for an afternoon pick-me-up. Praline shells enhance the seaside theme, but you can decorate with any chocolates you like
Skip to ingredients
Units:
- 300g dark chocolatefinely chopped
- 100g milk chocolatefinely chopped
- 100g smooth peanut butter
- 50g butterchopped
- 2 tbsp golden syrup
- 75g digestive biscuitsroughly chopped
- 50g salted peanutsroughly chopped
- 50g mini hard pretzelsroughly chopped
- 150g mini marshmallows(pink, white or a mix of both)
- 75g chocolate praline seashellsto decorate (optional)
Nutrition: Per serving
- kcal296
- fat19g
- saturates9g
- carbs26g
- sugars17g
- fibre3g
- protein5g
- salt0.47g
Method
step 1
Line a 20cm square baking tin with baking parchment. Melt the chopped dark and milk chocolate, peanut butter, butter and golden syrup together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth.
step 2
In a large heatproof bowl, combine the biscuits, most of the peanuts, most of the pretzels and all the marshmallows.
step 3
Pour in the melted chocolate mixture and stir to combine so that everything is coated. Press the mixture into the lined tin in an even layer, then press in the remaining peanuts and pretzels, along with the praline shells, if using. Sprinkle over ¼ tsp sea salt flakes. Chill for 1 hr to firm up before cutting into squares. Will keep in an airtight tin at room temperature (or chilled in warm weather) for up to five days.
