Cinnamon Mango Rocky Road
Step 1/ 12
Grease inside a 23cm square baking tin and line the tin with baking paper.
Step 2/ 12
- 22¼ g white chocolate
- ¼ tbsp golden syrup
- 14½ g unsalted butter
In a heatproof bowl, melt the chocolate with the butter and golden syrup.
Step 3/ 12
Once the chocolate and butter is melted, remove from the heat and allow to cool for 10-20 minutes.
Step 4/ 12
- ⅛ pinch salt
- ½ tsp ground cinnamon
When the chocolate mixture cools, add salt and ground cinnamon and mix to combine.
Step 5/ 12
Crush the biscuits in a freezer bag, using a rolling pin.
Step 6/ 12
- 22¼ g digestive biscuits
Add the crushed biscuits into the melted chocolate mixture and mix to combine.
Step 7/ 12
- 11⅛ g dried mangoes
- 5½ g raisins
Add the mangoes and raisins and mix to combine; ensuring all the ingredients are combined with the chocolate mixture.
Step 8/ 12
- 11⅛ g white mini marshmallows
Add the marshmallows and mix to combine.
Step 9/ 12
Pour the mixture into the prepared tin. Using the back of the spoon, flatten and press to the corners.
Step 10/ 12
Put the cake tin in the fridge for at least 1 hour or until it has set.
Step 11/ 12
Take the cake tin out of the fridge and carefully lift the parchment paper out of the tin and place it on a wodden board or tray.
Step 12/ 12
- icing sugar
- ground cinnamon
Sprinkle icing sugar and or ground cinnamon and cut into desired sizes and enjoy.
Enjoy your meal!