From the girls at La Moda Stylist
When the clock strikes 3 in the afternoon the kitchen gets raided! It's a serious issue here at La Moda Stylist HQ. We try to go for the 'celery and carrot' option (often ignored) because sometimes we just need a sweet treat, that extra dose of sugar to get us through those final hours.
Today we made our ever so famous Rock the Rocky Road filled with gooey marshmallows hazelnuts and coconut. This is a simple and delicious recipe that will make you eat, regret and eat more. So next time when you need a sugar hit try our recipe.
Always With Style,
La Moda Stylist
P.S don't tell my PT
2 x 220g dark chocolate, chopped
1/4 cup dry roasted hazelnuts
1 packet marshmallows 250g, halved
1 cup fine desiccated coconut
1. Grease pan.
Line basses and sides with baking paper, extending paper 2cm from edge of pan
2. Place dark chocolate in a bowl over hot water (or melt in the microwave) until melted and smooth
3. Meanwhile combine coconut, hazelnuts and marshmellows in a large heatproof bowl
4. Once chocolate is melted pour it into the bowl with the dry ingredients and combine with a spatula.
5. Once combined place in the prepared tin and place in fridge for 2 hours.