Gluten Free Peanut Rocky Road Slice
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 Chantal Organics Smooth Peanut Butter
- ¾ cup soft brown sugar
- 1 egg
- ½ tsp baking soda
- Pinch of salt
For Rocky Road
- 200 g Dark chocolate
- 1 Tbsp Olivado Coconut Oil
- ½ cup Mini Marshmallows or large marshmallows cut in pieces
- ½ cup roasted peanuts unsalted
Instructions
- Preheat oven to 180°C. Line a baking tin with baking paper.
- 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.
- 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.
- Melt the chocolate and coconut oil in a heat proof bowl over hot water or in microwave. Stir until smooth. Reserve ¼ of the melted chocolate mixture.
- Reserve handful of marshmallows and peanuts, then mix all the remaining marshmallows and peanuts in the chocolate. Mix well.
- 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.
- Sprinkle reserved marshmallows and peanuts, then drizzle reserved chocolate over them. Return to the fridge until the chocolate is completely set.
- Cut into portions with a warm knife and serve.
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