Valentine's rocky road

Load up white chocolate with salty popcorn, cherries, cranberries, marshmallows and crushed custard creams for the dream dessert for anyone with a sweet tooth.

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 24 people

Preparation

1. Line a 20cm square tin with baking paper. 

2. Melt the chocolate and butter in a large, heatproof bowl over a pan of gently boiling water. Remove from the heat and mix in the popcorn, custard creams, dried fruit, marshmallows and ¾ of the love hearts until well combined. 

3. Pour into the prepared tin, smooth into the corners and press down with the back of a spoon until compact. Scatter over the freeze-dried strawberries and gold sprinkles and press in the remaining love hearts.

4. Put in the fridge and chill for at least 2 hrs or overnight. Once firm, cut into 24 squares. The rocky road will keep for up to 2 weeks in an airtight container in the fridge. 

Ingredients

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Ingredients

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Preparation

1. Line a 20cm square tin with baking paper. 

2. Melt the chocolate and butter in a large, heatproof bowl over a pan of gently boiling water. Remove from the heat and mix in the popcorn, custard creams, dried fruit, marshmallows and ¾ of the love hearts until well combined. 

3. Pour into the prepared tin, smooth into the corners and press down with the back of a spoon until compact. Scatter over the freeze-dried strawberries and gold sprinkles and press in the remaining love hearts.

4. Put in the fridge and chill for at least 2 hrs or overnight. Once firm, cut into 24 squares. The rocky road will keep for up to 2 weeks in an airtight container in the fridge.