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Mint rocky road

Mint rocky road
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A minty twist on a classic favourite, mix it up for your friends or workmates ... or keep it yourself for a special treat.

Ingredients

  • 540g dark chocolate, chopped
  • 250g white marshmallows
  • 1 cup (140g) shelled pistachios, toasted, chopped
  • ½ cup (40g) shredded coconut, toasted
  • 400g spearmint leaf confectionery
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Method

  1. Line base and sides of a 20cm square cake pan with baking paper.
  2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water. Working quickly, stir in remaining ingredients to coat thoroughly in chocolate. Turn into prepared pan and refrigerate for 2 hours, until set. Cut into 36 squares.
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