Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

From the kitchen of Leigh Goldberg
Mint Crisp Rocky Road

Ingredients

400g mint chocolate biscuits, roughly chopped into 1 – 2 cm pieces
10 Peppermint Crisp chocolate bars chopped into 1 – 2 cm pieces
2 cups marshmallows, quartered
400g good quality dark (or milk) chocolate

Directions

Line a 25cm x 44cm baking dish with baking paper
Place biscuits, Peppermint Crisps and marshmallows in a bowl and mix well.
Gently melt chocolate.
Pour the chocolate over the mixture and stir through (use your hands to make sure it all gets coated)
Quickly transfer the mixture to the lined dish, cover and leave in the fridge for a couple of hours.
Once it has set, take it out of the tin, place on a chopping board and cut into rough squares.
Store in an airtight container (if it lasts!).