Little chunks of Rocky Road heaven! Peanut butter infused chocolate loaded with mini marshmallows, rice crispies, raisins and salted peanuts. Makes 15 - 20
Collect together your equipment (see Recipe Notes below) and ingredients.
Melt the chocolate, either in a microwave or a bain marie, in a mixing bowl large enough to incorporate the remaining ingredients. (See Recipe Notes)
Add the peanut butter and mix until thoroughly incorporated.
Now fold in the add-ins. Fold gently so you do not crush the rice crispies.
Use a small ice cream scoop, or a spoon around the size of 1 tablespoon, and scoop out the mixture onto a baking parchment lined tin. You should make around 18 depending on how large you make them.
Taste to see if you need to add any salt. (See Recipe Notes)
Leave to set and store in the fridge.
Apply to face!
Equipment:
Melting Chocolate:
Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. Either:
Adding salt:
Taste to see if you need to add any salt. I used salted peanuts and the peanut butter was seasoned so did not need any extra. However if your nut butter has no salt and you are not using salted needs you may need to add some salt. Simply add to taste, add ing only a very little bit at a time.
Make these your own:
For every 200g chocolate, everything else is measured using a ⅓ cup. If you are replacing any of the ingredients, replace using the cup/volume measurement rather than the weight. In total, for 200g chocolate, add ⅓ cup nut butter and 1⅓ cups of add-ins. If you are allergic to nuts, simply omit the nut butter and nuts. Some ideas: