Our Weekend Treat guest this week is Jess Daniel and here is her recipe for yellow brick rocky road:
Makes 24 squares
Takes 20 minutes plus setting time
500g dark chocolate
½ cup condensed milk
1 cup Pineapple Lumps
1 cup hokey pokey pieces
½ cup banana lollies
½ cup cashews
½ cup desiccated coconut
5 wine biscuits, roughly crumbled
½ cup freeze-dried pineapple, roughly crumbled (optional)
Lightly grease a shallow baking tin with cooking spray and line it with baking paper.
Place chocolate, butter and condensed milk into a heatproof bowl and sit it over a pan of simmering water, making sure the bowl doesn’t touch the water. Allow the ingredients to melt together, stirring occasionally. Remove the bowl from the heat and cool the mixture slightly.
In a large bowl, mix together the remaining ingredients. Set aside half a cup of the mixture for garnish. Pour the melted chocolate into the large bowl and mix well to combine. Transfer the mixture to the lined tin pressing it down well and into each corner, to form an even layer. Sprinkle the reserved cup of mixture on top to add colour to the rocky road. Press lightly to ensure the toppings stick.
Refrigerate for at least 30 minutes, until set. Remove from the tin and cut into chunks.
Store in an airtight container for up to a week.
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