White Chocolate Rocky Road With Ginger Nuts
Servings: 12
Equipment
- 8 inch square baking tin lined with baking parchment paper - slightly longer than you need on two sides, to make it easier to lift out.
Ingredients
- 150 g ginger nut biscuits
- 400 g white chocolate broken into squares
- 100 g Maltesers white chocolate version
- 75 g mini marshmallows
- 30 g white chocolate buttons (optional)
Instructions
- Break up the ginger nut biscuits into nubbly pieces - around 2cm.
- Melt the white chocolate, I prefer to do this in a double boiler but you can use a heatproof bowl over simmering water in saucepan. See note re using microwave.
- Lay a rectangle of parchment paper in the baking tin so it is higher on two sides – this means you can lift the rocky road out more easily when it has set.
- Retain a handful of Maltesers to arrange on top. In a mixing bowl, combine the broken biscuits with the molten white chocolate, the remaining white Maltesers, mini marshmallows and chocolate buttons if you are using them.
- Pour into the baking tin, push towards the edges and dot over the last few Maltesers.
- When the chocolate has completely cooled, pop the tin in the fridge to set for at least one hour. When firm, cut into squares to serve.
Notes
Melting white chocolate in the microwave can be risky as the high sugar content means it can scorch and go grainy.