This indulgent macadamia-filled rocky road slice doesn’t necessarily have to be made at Christmas time, but in our house it’s a Christmas tradition. My mum passed the recipe to me about ten years ago and I have made it every year since!
It’s very simple to make and doesn’t require an oven (which is a plus when you live in the southern hemisphere and regularly have days above 30 degree celsius in the lead up to Christmas). It is perfect to take to work as a treat for colleagues, to events where you have to bring a plate and makes a great little gift for friends. Don’t be too worried about quantities with this melt and mix recipe.
| Prep Time | 15 |
| Passive Time | 2 hours |
| Servings |
pieces
|
- 800 grams White Chocolate
- 1/2 cup desicated or shredded coconut
- 1 cup Australian Macadamia kernals halved
- 250 grams white marshmallows halved
- 2 Tablespoon shredded coconut extra, to decorate
Ingredients
|
|
- Break chocolate into large glass bowl and melt in microwave in short bursts on medium power.
- Add coconut, macadamias and marshmallows and mix to combine.
- Pour into a slice tin lined with baking paper. Sprinkle additional shredded coconut over the top.
- Refrigerate until set (approx 2 hours).
- Cut into small (2cm by 2cm) squares to serve.
Don't be too worried about quantities with this melt and mix recipe.
Be very wary of trying 'just a little' - once you pop you can't stop.
