Ingredients

• 100g butter
• 250g Arnott’s Butternut Snap biscuits
• 250g milk cooking chocolate, chopped
• 250g dark cooking chocolate, chopped
• 4 x 50g Snickers chocolate bars
• 250g vanilla marshmallows, halved
• 175g unsalted roasted peanuts, chopped

Method

• Step 1 Line the base and sides of a square 20cm cake pan with baking paper.

• Step 2 Melt 75g butter. Place the biscuits in a food processor and process until resembles fine crumbs. Add the melted butter and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan. Cover with plastic wrap and place in the fridge to chill.
• Step 3 Place the milk and dark chocolate and the remaining butter in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside to cool slightly.
• Step 4 Coarsely chop 3 Snickers bars and stir through cooled chocolate mixture with the marshmallow and 125g peanuts. Transfer mixture to prepared pan, pressing mixture with a spatula to compact slightly.
• Step 5 Finely chop the remaining Snickers bar. Sprinkle rocky road mixture with the remaining snickers and peanuts. Place in the fridge for 4 hours or overnight until firm. Cut into small pieces to serve.