Custard Cream Rocky Road - no bake!

My rocky road has had an upgrade with this white chocolate biscuit twist!

At this point of my blog, 99% of my rocky road recipes are made for my younger sister and I know she'll completely vouch for that. Every month she'll query when the next type of rocky road is coming and since its been a while I thought I better give her a recipe to remember! if you're also a fan of custard creams, then this is most definitely the recipe for you. This is my first time experimenting with custard creams in a dessert, usually I'll just tuck into the packet and dunk them in my tea, but oh how they elevated this rocky road! I've used a white chocolate base here to compliment that creamy melt-in-the-mouth sensation you get with custard creams. Plus extra white chocolate chips for some more of that texture along with the usual glacé cherries and marshmallows. This is the perfect no-bake recipe for when you need something sweet that doesn't require much skill and even great to make with children. 

If you love white chocolate and custard creams....

Check out my other recipes for more inspiration!

• White Chocolate Cupcakes
• Valentines Day Rocky Road
• White Chocolate Cranberry Crumble Bars

Recipe

Prep: 15 minutes

Cook: No bake

Serves: 16

Notes:

• The custard powder is quite essential for this recipe to match the custard cream flavours, you can find it in most supermarkets usually Bird's Custard powder is the standard. 
• You might be able to make this recipe vegan if you can find vegan custard creams and custard powder but most of them contain milk so might be hard! 
• Try not to overheat the white chocolate as it can seize and is sometimes hard to rectify, so stop heating as soon as its melted and glossy. 

Ingredients

• 80g butter
• 400g white chocolate
• 100g white chocolate chips
• 200g custard creams broken into quarters
• 50g custard powder
• 75g glace cherries halved
• 150g mini marshmallows

Method

1. Line an 8x8 cm baking tray with baking paper and set aside.
2. In a large bowl, melt together the white chocolate and butter in 20 second bursts. Make sure to stir in-between to combine the two together until smooth. 
3. Stir in the custard powder until combined.
4. Add in the custard creams, cherries, marshmallows and chocolate chips and stir till spread through evenly. 
5. Reserve a little of each to sprinkle on top.
6. spoon the mixture into the prepared tin and smooth out to an even surface.
7. Top with the remaining chocolate, cherries, biscuits and marshmallows if any left.
8. Place in the fridge to set for about 2 hours or overnight.
9. Once set, run a knife around the edges to help release it from the cake tin and lift out. 
10. Run the same knife under hot water then wipe dry and cut the rocky road into 16 pieces. Repeat this process often to encourage a clean cut so that the chocolate doesn't break.
11. Serve straight away or keep stored in an airtight container at room temperature for up to 1 week. Enjoy!

Christina

xx