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White Chocolate and Rice Bubbles® Rocky Road Recipe

White Chocolate and Rice Bubbles® Rocky Road
Source: kelloggs

Ingredients

  • 2 x 180g bar white eating chocolate, chopped coarsely
  • 125g pink and white marshmallows, chopped coarsely
  • 150g turkish delight, chopped coarsely
  • 1/4 cup pistachios, chopped coarsely
  • 1/4 cup shredded coconut
  • 1 cup Kellogg's® Rice Bubbles®
  • 2 tablespoons shredded coconut, extra
PREP TIME
15m 		COOK TIME
2h 		TOTAL TIME
2h15m
YIELD
20 servings

Instructions

  • 1. Grease 19cm deep square cake pan; line base and sides with 2 strips baking paper, extending paper 2cm above sides.
  • 2. Stir chocolate with a metal spoon in medium heatproof bowl over saucepan of simmering water until melted. Cool 5 minutes.
  • 3. Combine remaining ingredients in large bowl.
  • 4. Stir in chocolate, working quickly; spread mixture into prepared pan.
  • 5. Sprinkle over extra coconut.
  • 6. Refrigerate for 2 hours or until firm before cutting.

TIPS: If you prefer, omit the turkish delight and replace with more marshmallows. This recipe also works well when milk or dark chocolate is used instead of white chocolate.

Desserts

A recipe from kelloggs

https://www.flyers-on-line.com/data/recipes/1637/white-chocolate-and-rice-bubbles-rocky-road.jpg

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