Chiselled Rocky Road

Cook Time 30 minutes

Servings 16

Difficulty 1

Ingredients

600g good-quality milk chocolate, finely chopped

1½ tbsp vegetable or olive oil

100g mini marshmallows

140g raspberry lollies

100g caramel nut popcorn

100g original potato chips

100g chocolate-coated honeycomb, roughly chopped

Method

Grease a 20cm square cake tin; line base and sides with baking paper, extending the paper 5cm over the sides. Place 200g of the chocolate in a medium microwave-safe bowl. Microwave on high in 30-second bursts, stirring, until melted and smooth. Pour into the base of tin. Allow to partially set.

Place remaining chocolate and oil in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring, until just melted and smooth.

Combine remaining ingredients in a large heatproof bowl, reserving 1 cup of mixture to scatter over the top at the end. Add melted chocolate and stir until well combined.

Spread mixture into tin. Scatter with reserved mixture. Refrigerate for 15-30 mins or until set.