Rocky Road Brownie Bites

cook 20 mins
  • 150 g (5 oz) milk chocolate, broken into small pieces
  • 25 g (1 oz) unsalted butter
  • 6 shop-bought chocolate brownies, cut into quarters
  • 75 g (3 oz) shortbread fingers, roughly chopped or broken
  • 50 g (2 oz) glacé cherries, quartered
  • 50 g (2 oz) whole toasted hazelnuts
  • 25 g (1 oz) mini marshmallows
  • Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water, until just melted but not hot.
  • Meanwhile, line a baking sheet with nonstick baking paper and place the brownies on to the sheet.
  • Place the remaining ingredients in a large bowl, then pour over the melted chocolate and stir until all the ingredients are well coated.
  • Spoon the mixture on to the brownies, then chill in the freezer for 8–10 minutes until the chocolate has set.
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