Women Cookie Recipes

Biscuit Rocky Road
Makes 18 bars

200g mixed white and pink marshmallows, cut into thirds
100g (5 1/2) Scotch Finger biscuits, roughly chopped
35g (1/2 cup) shredded coconut 350g good-quality dark chocolate, chopped

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the marshmallows, biscuit and coconut in a bowl.

3. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted. Remove the bowl from the saucepan and cool to room temperature, stirring occasionally. Add the chocolate to the marshmallow mixture and stir to coat with the chocolate.

4. Spoon the mixture into the prepared pan and set aside in a cool place for 1-2 hours, or until set. Cut into 3cm x 6cm bars, then wrap or store.

Tips:
• To cut the marshmallow easily without it sticking to the blade, dip the knife or scissors in cornflour first.
• Biscuit Rocky Road will keep in an airtight container in a cool place (but not in the fridge) for up to 1 week.