Rocky Road Competition

ROCKY CHOCCY ROAD MILKSHAKE

• 500g milk
• 2 x 250g white or dark chocolate
• 90g morello cherries
• 150g marshmallows
• 45g crushed peanuts

• 1 cup ice cubes
• 1 cup low fat cream or 2 scoops vanilla/choc ice cream
• 1 cup of milk
• 2 tablespoons drinking chocolate powder
• 1 tablespoon honey
• 1 tablespoon vanilla essence
• 200g Rocky Chocky Road

Line an 11cm x 22cm bar tin or similarly sized container. Chop marshmallows and cherries into quarters. Melt chocolate over very low heat, stirring occasionally. Spread one third of melted chocolate over the base of the lined tin. Top chocolate layer with half of marshmallows, cherries and nuts. Spread with half the remaining chocolate and top with remaining marshmallows, cherries and nuts. Spread the rest of the chocolate on top and refrigerate for at least 8 hours or until set.

When set, remove rocky road from tin and cut into pieces.

Add to blender ice cubes, low fat cream or scoops of vanilla/choc ice cream, milk, drinking chocolate powder, honey, vanilla essence, rocky choccy road and blend for 30-60 seconds depending on how chunky you want it.

Swirl a bit of chocolate around the glass and pour mixture. Squirt cream on top. Garnish with nuts!