Wednesday, November 19, 2014

Speculoos Spread Rocky Road

Photo  and Recipe By: closeencountersofthecookingkind
  • Servings: 9-12 pieces

Prep Time: 10 minutes
Cooking Time: 5 minutes
200g dark cooking chocolate, broken into small pieces (I used 54% dark chocolate)
⅓ cup Speculoos Spread
200g regular marshmallows, quartered (you can substitute with mini marshmallows)
7 digestive biscuits, cut into 1cm square pieces (can be substituted with 14 speculoos biscuits, cut into pieces)
50g white chocolate chips (or any other chocolate chips)
  1. Line a 20cm square cake pan with aluminium foil and set aside. In a heatproof bowl over a saucepan of simmering water (not touching the water), melt cooking chocolate, stirring until smooth. Add Speculoos Spread  and stir to combine.
  2. Remove from heat and add chopped marshmallows and digestive biscuits. Use a wooden spoon and stir to coat everything with chocolate. Spread mixture across prepared pan, then top with white chocolate chips and use the back of the wooden spoon to press down slightly.
  3. Refrigerate for two hours, or until chocolate has set completely. Use a sharp knife to slice into 9 or 12 pieces, depending on how large you want them.

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