Anzac biscuit rocky road
Prep
15m
Cook
05m
serves
20
We’ve added the beloved Aussie Anzac biscuit to this funky rocky road. As well as the usual suspects (we see you, marshmallows), we’ve added roasted macadamias and Australia’s other favourite treat, Violet Crumble, for a true Down Under sweet celebration.
To make your own Anzac biscuits from scratch, see our recipe here.
You’ll need to start this recipe at least 4 hours ahead, and you’ll need a 20cm x 30cm slice pan.
Ingredients (5)
- 4 x 180g blocks milk chocolate, chopped
- 300g Anzac biscuits
- 450g white marshmallows
- 120g macadamias, toasted
- 3 x 50g honeycomb chocolate bars (we used Violet Crumble), broken into chunks
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Grease a 20cm x 30cm slice pan and line base and sides with baking paper, extending paper 2cm above edges of pan.
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2.Place milk chocolate in a large heatproof bowl set over a saucepan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Remove from heat.
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3.Break 6-7 Anzac biscuits into small pieces and set aside (this will be to sprinkle on top at the end). Break remaining biscuits into 2-3cm chunks. Add to melted chocolate along with marshmallows, macadamias and honeycomb chocolate. Stir to combine. Spoon mixture into prepared pan, pressing to level. Decorate with reserved biscuit. Refrigerate for at least 4 hours, or until set.
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4.Serve cut into squares.
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