MERINGUE ROCKY ROAD
What you'll need:
- 200g digestives
- 2 crunchie bars
- 25g mini marshmallows
- Lees Mini Meringue Shells
- 150g unsalted butter
- 3tbsp golden syrup
- 200g dark chocolate
- 200g milk chocolate
What to do:
- Crush 200g digestives then add 2 Crunchie bars broken into small pieces, 25g mini marshmallow, 0g raisins and a few Lees Mini Meringue Shells!
- Heat 150g salted butter, 3tbsp golden syrup, 200g dark chocolate and 200g milk chocolate until combined.
- Leave to cool for 10 minutes
- Add the cooled chocolate mixture
- Line a 20cm brownie tin with baking paper
- Mix and add to the tin. Top with more marshmallows and crushed Mini Meringue Shells.
- Chill in the fridge for a few hours, cut into pieces and enjoy!
