Recipe courtesy of Belvoir
Fruity rocky road
These fruity chocolate bites are just the perfect accompaniment to a cup of tea at the end of the day - after all, nothing beats a mouthful of chocolate
Makes 16 squares
Ingredients
- 200g Dried sour cherries and blueberries
- 90ml Belvoir Blueberry & Blackcurrant Cordial
- 297g can of condensed milk
- 100g Dark chocolate finely chopped
- 100g Milk chocolate finely chopped
- 30g Butter softened
- 200g Digestive biscuits roughly crushed
- 50g Mini marshmallows
- 100g White chocolate chopped
Method
Step 1
Line a 20cm square baking tin with parchment paper.
Step 2
Put the sour cherries and blueberries in a pan with the cordial and 30ml of water and bring to a simmer then remove from the heat and set aside to cool and soak for at least an hour.
Step 3
Pour the condensed milk into a pan, and heat until just coming to a simmer, stirring. Put the dark and milk chocolate in a bowl with the butter and pour over the hot condensed milk.
Step 4
Stir until you have a smooth glossy mix.
Step 5
Strain the fruit, discarding any excess liquid, then add to the chocolate mix with the biscuits and mini marshmallows. Stir with a wooden spoon until completely combined.
Step 6
Tip it into the lined baking tin and spread out with the back of a spoon. Melt the white chocolate, then drizzle it all over the surface. Chill in the fridge for at least 3 hours until solid. Cut into 16 squares and serve.
