Skip to content - 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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