No-Bake Nutty Rocky Roads

INGREDIENTS

150g milk chocolate, chopped into smaller pieces
300g plain chocolate, chopped into smaller pieces
200g butter, chopped into smaller pieces
200g rich tea biscuits/ digestive biscuits
⅓ cup golden syrup
100g Supreme Almonds
100g glazed cherries
130g mini marshmallows
Icing sugar

METHOD

Place the biscuits into a ziplock bag and bash them with a rolling pin (you want a large and small pieces of biscuits). Add biscuits, mini marshmallows, almonds and glazed cherries into a mixing bowl and set aside. Place a saucepan over low heat, add milk chocolate, plain chocolate, butter and golden syrup. Stirring occasionally, melt until the chocolate mix is silky and smooth. Pour the chocolate mix over the biscuits, mini marshmallows, almonds and glazed cherries and fold until everything is coated. Tip the mixture into a 9 x 12 inch lined tray and press the mix down into the corners. Refrigerate for at least 2 hours to allow the mixture to set. Cut into squares and dust with icing sugar.