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Choc Crispies Rocky Road

October 6, 2016



Serves 12

40g whole almonds, toasted

75g pistachios, toasted

250g rosewater Turkish delight, coarsely chopped

200g marshmallows

40g dried (or glazed) cherries

450g dark chocolate, melted
100g white chocolate, melted

150g Dollar Sweets Choc Crispies Mixed, plus extra to decorate




Lightly grease two bar cake tins (8x26cm) and line base and sides with baking paper.


Combine nuts, turkish delight, marshmallows, cherries and Choc Crispies in bowl. Mix well, then add melted chocolate and stir well to combine. Spoon into prepared tins.


Drizzle over melted white chocolate then sprinkle over extra Choc Crispies to decorate then refrigerate for 2 hours before removing from tins and cutting into large squares.

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