COOKIE MELT ROCKY ROADS
300g dairy-free milk chocolate
200g dairy-free dark chocolate
65g roasted peanuts, salted or unsalted
60g vegan mini marshmallows
100g Vegan Digestive biscuits, crushed
10 Bonsan Organic Peanut Butter Cookie Melts, roughly chopped
Serves: Makes 16 Squares
1. Grease and line a 20cm square baking tin with baking paper.
2. Place the milk and dark chocolate in a large bowl and pop in the microwave, stirring in-between 20 second bursts, until just melted.
3. Add the roasted peanuts, marshmallows and biscuit pieces into the chocolate and stir until it is all covered. Add half the Cookie Melts and stir. Pour the chocolate mixture into the prepared tin and spread out into one smooth layer. Press the extra Cookie Melt pieces on top.
4. Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an air-tight container.
