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Coconut marshmallow and Chuckles rocky road

By Abigail Donnelly
8
Easy
30 minutes
30 minutes, plus setting

Ingredients

  • 150 g coconut marshmallows, quartered
  • 100 g dried cranberries
  • 50 g raw almonds, halved
  • 125 g Chuckles
  • 2 bars Peppermint Crisp, chopped
  • 100 g organic milk chocolate
  • 100 organic dark chocolate
  • ½ cup cream
  • chocolate ganache or Nutella, for serving

Method

Combine the marshmallow, cranberries, almonds, chopped Peppermint Crisp and Chuckles in a large bowl.

Melt the organic chocolate and add to the mixture.

Pour in the cream and combine.

Line a heart-shaped baking tin with clingfilm and fill with the chocolate mixture.

Chill until set.

Unmould and serve with Nutella or, for a touch of luxury, chocolate ganache.