Cinnamon Mango Rocky Road
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Grease inside a 23cm square baking tin and line the tin with baking paper.
- 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.
Once the chocolate and butter is melted, remove from the heat and allow to cool for 10-20 minutes.
- ⅛ pinch salt
- ½ tsp ground cinnamon
When the chocolate mixture cools, add salt and ground cinnamon and mix to combine.
Crush the biscuits in a freezer bag, using a rolling pin.
- 22¼ g digestive biscuits
Add the crushed biscuits into the melted chocolate mixture and mix to combine.
- 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.
- 11⅛ g white mini marshmallows
Add the marshmallows and mix to combine.
Pour the mixture into the prepared tin. Using the back of the spoon, flatten and press to the corners.
Put the cake tin in the fridge for at least 1 hour or until it has set.
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.
- icing sugar
- ground cinnamon
Sprinkle icing sugar and or ground cinnamon and cut into desired sizes and enjoy.
Enjoy your meal!