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Method
Step 1
Grease a 19cm x 29cm (base measurement) slice pan and line the base and sides with baking paper, allowing the sides to overhang. Place chocolate buttons in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 5 mins or until chocolate melts and is smooth.
Step 2
Combine the chopped biscuit, macadamia, pineapple and Raffaello in a large bowl. Add melted chocolate and gently fold until just combined. Spoon into the prepared pan. Sprinkle with the mini biscuits and extra pineapple. Set aside for 1 hour to set. Cut into pieces to serve.
Give this white chocolate rocky road a go. Packed with tropical flavours including pineapple and coconut, it’s guaranteed to be a crowd-pleaser!
Method
Step 1
Grease a 19cm x 29cm (base measurement) slice pan and line the base and sides with baking paper, allowing the sides to overhang. Place chocolate buttons in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 5 mins or until chocolate melts and is smooth.
Step 2
Combine the chopped biscuit, macadamia, pineapple and Raffaello in a large bowl. Add melted chocolate and gently fold until just combined. Spoon into the prepared pan. Sprinkle with the mini biscuits and extra pineapple. Set aside for 1 hour to set. Cut into pieces to serve.
