PHOODIE’S MINT CHUNK ROCKY ROAD 20
September 2, 2012
Howl in the night if you need to.
The deliciousness of this recipe is so far beyond, that words cannot describe.
Happy Father’s Day Husbies. This one’s for you….. and all the world’s mint chocolate lovers.
INGREDIENTS (to make about 24 pieces)
400G Mint Slice biscuits (or similar) – roughly chopped into large-ish pieces – about 1-2cm
10 x Peppermint Crisp chocolate bars (or similar) – 35g each – roughly chopped into large-ish pieces – about 1-2cm
2 cups of baby marshmallows – I used green and white ones, if you can’t find the green ones, white ones are fine
400g good quality dark chocolate – I use Lindt 70%
1) Place chopped Mint Slices, Peppermint Crisps and Marshmallows in a bowl. Mix well.
2) Gently heat and melt the dark chocolate.
3) Pour melted chocolate over the biscuit/chocolate bar/marshmallow mixture and stir through well. I actually use my (very clean, and dry) hands to do this to ensure that EVERYTHING gets coated in chocolate.
4) Quickly transfer this mixture to your pre-prepared baking paper lined dish and place in fridge to set (dish should be approx 25 x 44 cm and about 4cm deep). This should set in about half an hour but it’s much better if you can leave it in the fridge for an hour or more.
Stores well in an airtight container for a week.