Makes 50

 

INGREDIENTS
 

3½ slabs (300g) NESTLÉ Aero Milk

100g margarine

2 tbsp golden syrup 

1½ slabs (125g) NESTLÉ Aero Peppermint

50g Milkybar Original

 

METHOD
 

  1. Line a square dish (21x21cm) with baking paper, ensuring that it hangs over the sides.

  2. Break the NESTLÉ Aero Milk Chocolate slabs into smaller cubes and add to a large microwave-safe bowl. Add the margarine and golden syrup to the chocolate.

  3. Microwave on high for 1-2 minute, stirring in 15 second intervals until melted. Allow to cool to room temperature.

  4. Cut the NESTLÉ  Milkybar Chocolate into rough chunks and break 1 slab (85g) of the NESTLÉ Aero Peppermint Chocolate into cubes and fold through the cooled, melted chocolate until well combined.

  5. Transfer and press the mixture into the baking dish. Use a spatula to even it out in the dish.

  6. Crumble the remaining NESTLÉ Aero Peppermint chocolate finely and sprinkle it over the rocky road.

  7. Allow for the rocky road to set in the fridge for 2 hours.

  8. Using the baking paper to assist, transfer the rocky road to a cutting board. Dip a sharp knife in hot water and slice the rocky road into equal portions.

  9. Serve immediately and ENJOY or pop the rocky road squares into a jar as a gift for someone special.

Planning to try this?

 

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Mint Choccie Road Bars