Rocky Road Nachos
The ultimate dessert sharer.
10 minutes prep
20 minutes cook
Serves undefined
Ingredients
- 2 large bagsLightly Salted Tortilla Chips
- 200 - 300gMini Marshmallows
- 8Large Marshmallows
- 100gDark Chocolate
- 100gMilk Chocolate
- 6Digestive Biscuits
- 80gCrunchie or Honeycomb Pieces
These nachos have the perfect level of salty and sweet. Lightly salted tortilla chips covered with a layer of rocky road inspired topping - Marshmallow, milk and dark chocolate, biscuit and chucks of honeycomb.
Method
Preheat oven to 180ºC.
Heavily grease a baking tray, preferably the same size as your main serving tray.
Create a layer of mini marshmallows on the base of the tray.
Slice your large mallows and place on top.
Prepare the rest of your toppings - chop or cube the chocolate, break up the biscuits and honeycomb.
Add on the toppings over the marshmallows and place in the oven for a couple of minutes. Keep an eye as the marshmallows can easily burn.
Once the marshmallow and chocolate has started to melt, removed the tray from the oven.
Fill your serving tray/dish with the chips and carefully pour the topping over the top - use a rubber spatula to push from the top if needed.
Enjoy while warm and gooey.
More recipes from Chris Cahill...
saved! saved!