ROCKY ROADS by Bettina Campolucci Bordi from Bettina's Kitchen
Makes one tray
40 ml of coconut oil (melted)
20 grams of crunchy Manilife peanut butter
20 grams of pistachios
30 grams of almonds (or any other nut)
30 grams of desiccated coconut
20 grams of cornflakes
40 grams of pitted dates 
20 grams of rice puffs
70 grams of Islands 55% milk chocolate (melted)
70 ml of smooth Manilife peanut butter
Melt the dark chocolate bar along with the coconut oil in a small pan.
In a separate pan melt the milk chocolate bar (over a bain-marie).
Prepare a bowl and add all the other ingredients including the crunchy peanut butter.
Once the chocolate and coconut oil have melted add that mixture into the bowl with the rest of the ingredients and mix well. 
Line a small tray with greaseproof paper and ladle in your mixture and spread out.
Once it has been spread out, Top off with the melted milk chocolate and drizzle with peanut butter.
Let it sit in the freezer for an hour or in the fridge for a couple of hours until fully set.
Once ready cut into bite size pieces and enjoy!

Older Post Newer Post