Easy rocky road

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Take the highway to heaven with this fabulous medley of chewy, chocolatey, crunchy goodness. In this easy recipe, we've opted for coffee biscuits, pink and white marshmallows, red glace cherries, halved and roasted hazelnuts - but you can switch it up to suit your family's tastebuds.

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Ingredients

Melted butter, for greasing

125g milk coffee biscuits

250g pink and white marshmallows

100g packet red glace cherries, halved

½ cup roasted hazelnuts, skinned, roughly chopped

750g milk chocolate melts

Method

Grease a 25 x 16cm slice tin with butter and line with baking paper. Roughly chop biscuit and put in a large bowl.

Step 1
Using wet scissors, snip marshmallows in half. Add to biscuit with cherry and hazelnut and stir until well combined.

Step 2
Put 500g of the chocolate in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring occasionally, until chocolate is melted and smooth. Remove from heat and set aside to cool for 5 minutes.

Step 3
Pour chocolate over biscuit mixture and, working quickly, stir until well combined.

Step 4
Transfer mixture to prepared tin and spread out evenly over base using a spoon.

Step 5
Put remaining chocolate in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring occasionally, until chocolate is melted and smooth. Spoon onto slice and use a spatula or spoon to spread out evenly. Put slice in fridge for 1 hour or until set. When firm, cut into 20 squares to serve.