Words by Harriet Boucher, Images by Brydie Thompson
This recipe is a family favourite of Vicki’s that never lasts long. I convinced her it had to go in the picnic recipes as it’s the perfect sweet treat for any occasion.
For the rocky road base
250g butter
½ cup sugar
½ cup cocoa
1 tsp vanilla extract
500g biscuit crumbs
2 eggs, lightly beaten
180g packet of marshmallows, chopped
180g packet of jubes, chopped
For the ganache
200g chocolate
¼ cup cream
In a pot melt the butter, sugar, and cocoa together.
Mix in the remaining ingredients, stir well until evenly combined and press into a lined tin. Place in the fridge for at least 30 minutes to set before making the ganache.
For the ganache, chop the chocolate into small pieces. Place the chocolate and cream into a bowl set over a pot of simmering water and allow it to melt together. Stir until smooth, then pour over the rocky road base and leave in the fridge to set for a few hours. Portion into small squares and keep in an airtight container in the fridge.
