Small Bowl
Large Bowl
8″x8″ Tin
Parchment Paper
Spoon or Spatula
Microwaveable Bowl / Jug
600g White Chocolate
300g Custard Cream Biscuits
50g Custard Powder – Optional (I used Birds!)
75g Mini Marshmallows (I used a mix of pink and white)
Line an 8″x8″ baking tin. Chop the Custard Cream Biscuits up in to bitesize pieces and add to a large bowl along with the marshmallows. Leave a few marshmallows and Custard Cream Biscuits aside in a small bowl.
Melt the white chocolate in the microwave in 20 second bursts until smooth. Stir in the custard powder. Once melted leave to cool for 2 minutes, then add to the bowl with the chopped biscuits and marshmallows and stir until fully combined.
Press the mixture in to the lined baking tin, them scatter on the remaining marshmallows and chopped Custard Cream Biscuits as decoration.
Leave to cool at room temperature or in the fridge until firm, then chop in to pieces and enjoy!
– Store your Custard Cream Rocky Road in the fridge in an air tight container, where it will last for 2+ weeks!
– The custard powder is optional – it just helps add an extra custardy flavour!
Kitchen Scales
8″ Deep Square Tin
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