Cinnamon Mango Rocky Road

Step 1/12

Grease inside a 23cm square baking tin and line the tin with baking paper.

Step 2/12

• 22¼ g white chocolate
• ¼ tbsp golden syrup
• 14½ g unsalted butter

In a heatproof bowl, melt the chocolate with the butter and golden syrup.

Step 3/12

Once the chocolate and butter is melted, remove from the heat and allow to cool for 10-20 minutes.

Step 4/12

• ⅛ pinch salt
• ½ tsp ground cinnamon

When the chocolate mixture cools, add salt and ground cinnamon and mix to combine.

Step 5/12

Crush the biscuits in a freezer bag, using a rolling pin.

Step 6/12

• 22¼ g digestive biscuits

Add the crushed biscuits into the melted chocolate mixture and mix to combine.

Step 7/12

• 11⅛ g dried mangoes
• 5½ g raisins

Add the mangoes and raisins and mix to combine; ensuring all the ingredients are combined with the chocolate mixture.

Step 8/12

• 11⅛ g white mini marshmallows

Add the marshmallows and mix to combine.

Step 9/12

Pour the mixture into the prepared tin. Using the back of the spoon, flatten and press to the corners.

Step 10/12

Put the cake tin in the fridge for at least 1 hour or until it has set.

Step 11/12

Take the cake tin out of the fridge and carefully lift the parchment paper out of the tin and place it on a wodden board or tray.

Step 12/12

• icing sugar
• ground cinnamon

Sprinkle icing sugar and or ground cinnamon and cut into desired sizes and enjoy.

Enjoy your meal!