[HFM] Milk Chocolate Rocky Road Fudge
with Pretzels & Marshmallows [Serves 4-6]
- Milk
- Peanuts
- Sulphites
- Gluten
- Soy
- Wheat
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
Ingredients
3 packet
Milk Chocolate Chips
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Sesame, Cashew.)
1 packet
Marshmallows
1 packet
Shredded Coconut
(Contains: Sulphites;)
1 packet
Milk Chocolate Pretzels
(Contains: Milk, Gluten, Soy, Wheat; May be present: Pecan, Walnut, Pistachio, Almond, Macadamia, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
Cooking Steps
• Line a 20cm square baking tin. • Roughly chop milk chocolate pretzels, dried cranberries and marshmallows.
• Place milk chocolate and the butter in a microwave safe jug or medium bowl. • Microwave in 20 second bursts, stirring each time, until chocolate is melted. • Stir in thickened cream, dark roasted peanut butter and a pinch of salt until combined. TIP: Chocolate can burn fast, melt in 20 second bursts to keep an eye on it!
• To melted chocolate, add milk chocolate pretzels, dried cranberries and marshmallows, stirring to combine. • Transfer to lined baking tray and spread evenly. Sprinkle over shredded coconut. • Refrigerate until chocolate has set, 4 hours. Cut into slices. Enjoy!
