If rocky road wasn’t already amazing enough as it is, this peanut butter pretzel rocky road is next level! It has all the things you love about rocky road with the added crunch and saltiness of pretzels. Mmmmm!
Serves: 24 serves
Prep: 25 minutes
Cook: 3 minutes
Ingredients:
- 3 x 200g blocks milk chocolate, chopped
- 3 x 200g blocks dark chocolate, chopped
- 80g packet pistachio kernels, toasted
- 280g packet marshmallows
- 150g packet glace cherries
- 1/4 cup desiccated coconut
- 1 cup Coles peanut butter pretzels
- 1/2 cup pretzels
Method:
- Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.
- Place half the milk and half the dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds.
- Combine 3/4 of the pistachios, marshmallows, 3/4 of the cherries and coconut in a large bowl. Pour over melted chocolate. Stir until mixture is well coated. Spoon into prepared pan. Press with the back of a spoon to level.
- Place remaining milk and dark chocolates in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Pour over mixture in pan. Tap pan on bench to remove air bubbles.
- Finley chop remaining pistachios. Top rocky road with peanut butter pretzels, pretzels, pistachios and remaining cherries. Refrigerate for 4 hours or until firm.
- Remove rocky road from fridge. Stand for 30 minutes. Using a hot knife, cut into pieces. Serve.
Source: Taste.com.au