- Vegetarian
- Shellfish free
- Seafood free
Give this white chocolate rocky road a go. Packed with tropical flavours including pineapple and coconut, it’s guaranteed to be a crowd-pleaser!
- Serves18
- Cook time5 minutes
- Prep time15 minutes, + 1 hour setting time\r\n\r\n
Ingredients
- 500g white chocolate buttons
- 125g Arnott’s Scotch Finger biscuits, coarsely chopped
- 150g macadamias, toasted, chopped
- 1/2 cup (80g) Coles Pineapple Pieces
- 150g pkt Ferrero Raffaello balls
- 25g pkt Arnott’s Minis Scotch Finger biscuits
- Coles Pineapple Pieces, extra, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Nutrition Information
Per Serve
Energy: 1445kJ/346 Cals (17%)
Protein: 4g (8%)
Fat: 22g (31%)
Sat fat: 10g (42%)
Carb: 28g (9%)
Sugar: 23g (26%)
Fibre: 2g (7%)
Sodium: 59mg (3%)
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