CUSTARD CREAM ROCKY ROAD

Instructions:

1. Line an 8″x8″ baking tin with parchment paper.
2. Chop the Custard Cream Biscuits into bite-size pieces and add them to a large bowl along with the mini marshmallows.
3. Set aside a few marshmallows and Custard Cream Biscuits in a small bowl.
4. Melt the white chocolate in the microwave in 20-second bursts until smooth.
5. Stir in the custard powder.
6. After melting, let it cool for 2 minutes.
7. Add the melted chocolate mixture to the bowl with the chopped biscuits and marshmallows.
8. Stir until fully combined.
9. Press the mixture into the lined baking tin, then scatter the remaining marshmallows and chopped Custard Cream Biscuits on top as decoration.
10. Allow it to cool at room temperature or in the fridge until firm.
11. Once firm, chop the mixture into pieces and enjoy!

Additional Notes:

• Store your Custard Cream Rocky Road in the fridge in an airtight container; it will last for 2+ weeks.
• The custard powder is optional but adds an extra custardy flavor.
• Kitchen scales and an 8″ deep square tin are recommended for accurate measurements and baking.