Colourful, chocolatey and deliciously sweet. This Unicorn White Chocolate Rocky Road will hopefully make you smile both because of its taste and also because of it's bright and fun look.
Line a 20x20cm square tin with baking parchment and set aside
Break 300g white chocolate into chunks and put it in a heatproof bowl along with 100g unsalted butter and 100g golden syrup
Melt the ingredients in the microwave using short bursts of power and stir in between each burst. Once the chocolate has melted, set it aside to cool slightly while you prepare the rest of the ingredients
In a large bowl, break 160g digestive biscuits into smallish chunks using a rolling pin
Add in 80g mini marshmallows, 85g mini jelly beans and 60g of sprinkles
Tip the mix into the tin and spread out as evenly as you can
Melt 30g white chocolate in short bursts in the microwave. Drizzle this across the top of the rocky road
Finish my scattering over 1 tbsp mini jazzies, 1 tbsp sprinkles and 20g mini marshmallows. Leave to set in the fridge for a minimum of 3 hours
Once chilled, cut into squares
Unicorn White Chocolate Rocky Road https://www.curlyscooking.co.uk/unicorn-rocky-road/