Fox's Rocky Caramel Chocolate Biscuit Bars, 159g

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Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Melt The Chocolate lt;p><strong>Milk</strong> Chocolate (37%) (Sugar, Cocoa Butter, Dried Skimmed <strong>Milk</strong>, Cocoa Mass, Whey Powder (<strong>Milk</strong>), Butter Oil (<strong>Milk</strong>), Vegetable Fats (Palm Fat, Shea Oil, Sal Fat, Mango Kernel Oil), Emulsifier (<strong>Soya</strong> Lecithin)), <strong>Wheat</strong> Flour (<strong>Wheat</strong> Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Caramel (22%) (Invert Sugar Syrup, Sweetened Condensed <strong>Milk</strong> (<strong>Milk</strong>, Sugar), Palm Oil, Butter Oil (<strong>Milk</strong>), Emulsifier (E471), Acidity Regulator (Sodium Carbonate)), Palm Oil, Sugar, Glucose Syrup, Raising Agent (Ammonium Bicarbonates, Sodium Bicarbonate, Disodium Diphosphates), Cornflour, Salt, Emulsifier (<strong>Soya</strong> Lecithin), <strong>Milk</strong> Chocolate contains Cocoa Solids 25% minimum, <strong>Milk</strong> Solids 14% minimum</p> I like to cut it into twenty squares because I think these are about the right size. You can obviously cut them larger if you would prefer. Any smaller might be a little small! Add the marshmallows, soft caramels, coconut and macadamias to the melted chocolate and stir to combine. Step 3 - Chill

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Marshmallows - I recommend using regular sized (not jumbo or mini) marshmallows. I prefer the Pascall's brand which is popular here in Australia. For this recipe, I chose to use only white marshmallows (purely for looks!) but you could absolutely use pink marshmallows too if you like. TIP: Stir the chocolate every 30 seconds and stop cooking once the chocolate has just melted. Step 2 - Add The Add-Ins

What other Easter treats can you add to this rocky road?

Start by preparing the fillings in a bowl, break up the biscuits, chop up the mini creme eggs (if using), add the marshmallows, mini eggs and chocolate orange eggs. In a pan on a low heat, melt both chocolates, the golden syrup and butter together. You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available. Can this recipe be made gluten free? I wouldn’t recommend using a food processor to blitz the biscuits as you tend to end up with some fine crumbs. This isn’t the end of the world but you’re looking for chunks rather than crumbs. Soft caramels - you can use any brand of soft caramels you like, such as Jersey Caramels. Chop into smaller pieces before adding to the mixture. Marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia. I like to use only white marshmallows in this recipe (simply because I like the all white look with the caramel), but you can use the pink marshmallows too if you prefer.

Milk Chocolate (37%) (Sugar, Cocoa Butter, Dried Skimmed Milk, Cocoa Mass, Whey Powder ( Milk), Butter Oil ( Milk), Vegetable Fats (Palm Fat, Shea Oil, Sal Fat, Mango Kernel Oil), Emulsifier ( Soya Lecithin)), Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Caramel (22%) (Invert Sugar Syrup, Sweetened Condensed Milk ( Milk, Sugar), Palm Oil, Butter Oil ( Milk), Emulsifier (E471), Acidity Regulator (Sodium Carbonate)), Palm Oil, Sugar, Glucose Syrup, Raising Agent (Ammonium Bicarbonates, Sodium Bicarbonate, Disodium Diphosphates), Cornflour, Salt, Emulsifier ( Soya Lecithin), Milk Chocolate contains Cocoa Solids 25% minimum, Milk Solids 14% minimum Storing & freezing -Store in an airtight container in the fridge for 1 month or frozen for up to 3 months. Melt on 50% power in the microwave (or use a stove-top or Thermomix) for 4-5 minutes or until melted. Mix two thirds of the chocolate mixture into the bowl of fillings until well coated. Then put the mixture into the tin and press it down. Pour the remaining chocolate mixture over the top and tap the tin a few times on the work surface. This will help the chocolate to fill in any gaps. Decorate the top with Creme Eggs, easter chocolate bunnies, and chocolate eggs. Add some sprinkles too if you like. Put it in the fridge to set for a few hours. Once it is set, remove from the tin and slice it into squares.Plus you can’t get easier than using a bowl and a rolling pin – a great job for children! Which chocolate is best to use? In a mixing bowl, stir together popcorn, pretzels, marshmallows and salted caramel fudge. Then in a pan on a low heat, melt together milk chocolate, butter and golden syrup. Leave it it to cool for 10 minutes. Mix about two thirds of the melted chocolate mixture with the fillings, then pour them into a lined tin. Then add the rest of the chocolate to fill in any gaps. Decorate it with salted caramel sauce, some extra pretzels and popcorn. What caramel sauce is best to use?

Also you don’t have to use exactly the ingredients I have listed below. Any caramel biscuits would work really well as would sweet popcorn instead of toffee popcorn. How is best to break up the biscuits? My preferred method for breaking up the digestive biscuits is to put them in a large bowl and bash them with the end of a rolling pin. You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g. Storing & freezing -store in an airtight container in the fridge for 1 month, or frozen for up to 3 months.I scatter over a few marshmallows, caramel buttons and toffee popcorn before I drizzle it all with caramel sauce. Don't go overboard with the add-ins - don't be tempted to increase the amount of add-ins... this recipe has the perfect balance of chocolate and add-ins. Adding extra add-ins changes this balance and makes it difficult to cut into slices.