Rocky road pretzel squares

Name: Rocky road pretzel squares
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16
Ingredients: 100 g unsalted butter, cubed; 1 tbsp clear honey; 2 150g packs Cooks' Ingredients Dark Chocolate, broken up; 1 150g pack Cooks' Ingredients Milk Chocolate, broken up; 40 g pack Cooks' Ingredients Meringue Melting Moments; 40 g Cooks' Ingredients Micro Marshmallows; 75 g KP Original Salted Peanuts, roughly chopped; 100 g Flipz Milk Chocolate Coated Pretzels

A quick and simple no bake treat mixing sweetness and saltiness to perfection. This rocky road recipe is bound to be a hit with the whole family.

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Makes16
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
Pluschilling

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100g unsalted butter, cubed
1 tbsp clear honey
2 150g packs Cooks' Ingredients Dark Chocolate, broken up
1 150g pack Cooks' Ingredients Milk Chocolate, broken up
40g pack Cooks' Ingredients Meringue Melting Moments
40g Cooks' Ingredients Micro Marshmallows
75g KP Original Salted Peanuts, roughly chopped
100g Flipz Milk Chocolate Coated Pretzels

Lightly oil an 18cm square, loose-bottomed nonstick cake tin. In a medium saucepan and over a low heat, melt the butter, honey and all the chocolate, stirring until well blended. Take the pan off the heat and stir in the meringue pieces, marshmallows and peanuts.
Spoon the mix into the tin, and arrange the pretzels on top. Cool, then cover and chill in the fridge for 3 hours until set (longer is fine).
Take the rocky road out of the fridge 30 minutes before you want to eat it. Remove from the tin and place on a board. Using a large sharp knife, slice it in half, then slice each half into 8 squares.

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