For the peanut lovers!  A double dose of peanut butter biscuit and peanut chocolate rocky road combined into one sweet sensation. Gluten free. Simply irresistible.

Ingredients

For the biscuit base
1 cup smooth peanut butter
¾ cup soft brown sugar
1 egg
½ teaspoon baking soda
Pinch of salt

For Rocky Road
200g dark chocolate
1 tablespoon coconut oil
1/2 C mini marshmallows(or large marshmallows cut in pieces)
1/2 C roasted peanuts (unsalted)

 

Method

  1. Preheat oven to 180 degrees celsius.  Line a baking tin with baking paper.
  2. In a large bowl, beat peanut butter and sugar together. Then add the egg, baking soda and salt. Mix well to make a soft dough.
  3. Roll out the biscuit dough to fit in the bottom of the prepared tin and bake for 12-15 minutes until slightly risen and golden. Let cool in the tin.
  4. Melt the chocolate and coconut oil in a heat proof bowl over hot water or in microwave. Stir until smooth. Reserve 1/4 of the melted chocolate mixture.
  5. Reserve handful of marshmallows and peanuts, then mix all the remaining marshmallows and peanuts in the chocolate. Mix well.
  6. Spread the Rocky road chocolate mixture over the cooled biscuit base. Put the tin in the fridge for 10 minutes so the chocolate is slightly set.
  7. Sprinkle reserved marshmallows and peanuts, then drizzle reserved chocolate over them. Return to the fridge until the chocolate is completely set.
  8. Cut into portions with a warm knife and serve.
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