Ugne's Peanut Butter Popcorn Rocky Road

pb rockyroad

It's Monday. Time to take over the world! One way to fuel this take over is with Ugne's incredible Peanut Butter Rocky Road. Minimum effort required and maxium flavour- what more could you ask for on a Monday?!

INGREDIENTS

45g goji berries

80g dried cherries and or cranberries

70g dried mango, sliced small pieces

110g dried white mulberry

45g pistachio

55g hazelnuts

20g popcorn

2 handfuls mini marshmallows

35g rice pops

150g white chocolate

300g dark chocolate

65g coconut oil, melted

150g Meridian crunchy peanut butter

2tbsp Meridian maple syrup

 

pb rockyroad 1

METHOD

Start by lining around 30x12cm size, or similar bread tin with cling film.

In one medium sized heat proof bowl add your white chocolate together with coconut oil and melt over the ban marie or in the microwave on the high heat, mixing it every 30 seconds to melt evenly.

In another medium bowl do the same with dark chocolate and maple syrup. Add the peanut butter on the last heating burst to soften it up a bit. Set both bowls aside.

Now take the largest bowl you have (we wouldn’t want to make a mess mixing it would we?) Place all of the dry ingredients, mix them through with a wooden spoon. Grab the melted dark chocolate with peanut butter, pour over the dry ingredients and mix to coat well. Now add white chocolate and mix all again.

Transfer rocky road mix in to the prepared tin, place sheet of parchment paper or cling film over the top and press well with a palm of your hand to compress the mix for it to stick together and not break when set and cut. Now place the tin in the fridge for at least a couple of hours, preferably overnight.

Cut in to squares or bars of the size you desire!

Then all you need to do is enjoy!