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Kelloggs White Chocolate & Rice Bubbles Rocky Road
MAKES: 20
Ingredients:
2 x 180g bar white eating chocolate, chopped coarsely
125g pink and white marshmallows, chopped coarsely
150g Turkish delight, chopped coarsely
¼ cup pistachios, chopped coarsely
¼ cup shredded coconut
1 cup Kellogg's Rice Bubbles
2 tablespoons shredded coconut for topping
Directions:
Grease 19 centimetre deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2 centimetres above sides.
Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted. Cool 5 minutes.
Combine remaining ingredients in large bowl.
Stir in chocolate, working quickly; spread mixture into prepared pan.
Sprinkle over extra coconut.
Refrigerate for 2 hours or until firm before cutting.
Tips:
If you prefer, omit the turkish delight and replace with more marshmallows.
This recipe also works well when milk or dark chocolate is used instead of white chocolate.
This recipe is courtesy of Kellogg's.
Kellogg's Rice Bubbles:
100 years. Bringing good mornings to Australians since 1924.
