Caramel Rocky Road
Makes 1x18x30″ tray.
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Uploaded by Renshaw Baking
- 2500 g Milk Chocolate
- 625 g Butter
- 200 g Marshmallow
- 600 g Renshaw Luxury Caramel
- 1000 g Broken Digestive Biscuits
Making the rocky road:
Place the butter in a pan and melt to 50ºC.
Combine the marshmallow, and biscuits pieces together and mix thoroughly.
Using icing sugar roll the Renshaw Luxury Caramel into a long thin sausage shapes. Place in the fridge to set.
Remove the Renshaw Luxury Caramel, and slice into small portions, place in a bowl with a little icing sugar to prevent them sticking back together.
Melt the milk chocolate.
Deposit all the ingredients into the milk chocolate and mix.
Place in the fridge until it has completely set.
Remove from the fridge and allow to come back to room temperature.
Cut the tray bake into portions.