CUSTARD CREAM ROCKY ROAD

Equipment:

• Small Bowl
• Large Bowl
• 8″x8″ Tin
• Parchment Paper
• Spoon or Spatula
• Microwaveable Bowl/Jug
• Kitchen Scales
• 8″ Deep Square Tin

Ingredients:

• 600g White Chocolate
• 300g Custard Cream Biscuits
• 50g Custard Powder (Optional, I used Birds!)
• 75g Mini Marshmallows (I used a mix of pink and white)

To complete your reading, please click on >