Tropical Rocky Road


Pina Colada Choc Powder

2 x 180g Nestle Milky Bar Blocks

100g Dried Mango (diced small) 

6 Scotch Fingers broken up

1/2 cup Toasted Slivered Almonds

1/3 cup Toasted Coconut

1/2 cup Mini White Marshmallows

**Keep approx 1/3 of the almonds, coconut and dried chopped mango aside for sprinkling on top**


Prepare square baking tin with baking paper.

Melt the white chocolate in the microwave for 40 secs to start then 10 sec intervals if required to melt further.

Be sure to give it a stir between each interval, as generally the small lumps will melt down without further heating.

Stir in roughly.

1 heaped teaspoon of Pina Colada, or add more to taste of required.

Add as little or as much of the almonds, coconut, mango and marshmallows as you like and stir until well combined.

Don't add the ingredients you have set aside for the topping at this point.

Pour into prepared baking tin.

Top with the almonds, coconut and dried chopped mango you set at the start.

Set in fridge for approximately 1 hour.

Cut into bite size squares.  

Serve and enjoy!

Submitted by: Brooke Milkins