This week, Penny Johnson, of Timaru, shares the recipe she followed from cookbook What’s for Smoko by Philippa Cameron for the rocky road slice served at the 23rd annual Fossil Creek Angus bull sale in Five Forks.
Makes 25 to 30 pieces.
Ingredients:
230g butter
395g can condensed milk
¼ cup cocoa
2 tsp vanilla essence
500g wine biscuits
180g to 200g raspberry jelly lollies, halved
1 cup raisins
180g marshmallows, halved
A handful of nuts — any type of nut is suitable.
500g chocolate, chopped
Method
1. Line a large sponge roll tin, about 34cm by 23cm.
2. Place the butter, condensed milk, cocoa and vanilla in a pot over a low heat and melt together.
3. Blitz the wine biscuits in a food processor. Place in a large bowl with the lollies and raisins.
4. Pour the melted butter mixture over the biscuit mixture and mix well.
5. Tip into the lined dish and use a wet hand to press the base down.
6. Place in the fridge to set.
7. When the base is set, sprinkle over the marshmallows and nuts.
8. Melt the chocolate in a bowl set over a pot of boiling water, making sure not to let the bottom of the bowl touch the water to prevent the the chocolate from burning.
9. Pour the melted chocolate over the slice making sure to go back and fourth across the entire slice.
9. Use a spatula to evenly spread the chocolate without disrupting the marshmallows and nuts too much.
10. Place in the fridge again to set.
11. Use a warm, sharp knife to cut into slices.
