Rocky Road Pretzel Squares

It's nearly the weekend, and if you're facing more time at home, it might be time to refine your baking skills. The good news? There's very little 'cooking' in this recipe, although the end result is just as delicious.
Makes 16
Total Time
30 Minutes Plus chilling
100g of unsalted butter, cubed
1 tbsp of clear honey
2 x 150g packs of Cooks’ Ingredients Dark Chocolate, broken up
150g pack of Cooks’ Ingredients Milk Chocolate, broken up
40g pack of Cooks’ Ingredients Meringue Melting Moments
40g of essential Mini Pink & White Marshmallows
75g of KP Original Salted Peanuts, roughly chopped
100g pack of Flipz Milk Chocolate Coated Pretzels
Step 1

Lightly oil an 18cm square, loose-bottomed nonstick cake tin. In a medium saucepan and over a low heat, melt the butter, honey and all the chocolate, stirring until well blended. Take the pan off the heat and stir in the meringue pieces, marshmallows and peanuts.

Step 2

Spoon the mix into the tin, and arrange the pretzels on top. Cool, then cover and chill in the fridge for 3 hours until set (longer is fine).

Step 3

Take the rocky road out of the fridge 30 minutes before you want to eat it. Remove from the tin and place on a board. Using a large sharp knife, slice it in half, then slice each half into 8 squares.

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