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22 November 2010

Rocky Road Hedgehog

  • 200g Dark chocolate, chopped
  • 125g unsalted butter, chopped
  • 1/3 cup icing sugar mixture
  • 250g packet arnotts butternut snap cookies, broken into pieces
  • 1/2 cup mini marshmallows
  • 100g red glace cherries, halved
  • 1/4 cup shredded coconut
  1. Grease a 7cm deep 19cm (base) square pan. Line with baking paper allowing overhang on all sides.
  2. Place chocolate, butter and icing sugar in a saucepan over med-low heat. Cook, stirring, for 8-10 minutes or until melted and smooth. Remove from heat. Transfer to a bowl, cool 5 minutes.
  3. Stir in cookies, marshmallows, cherries and coconut. Spoon into prepared pan. Using the back of a fork, press mixture into pan. Cover.
  4. Refrigerate for 4 hours until firm, cut in half. Cut each half into 10 fingers.

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