Caramel Shortbread Rocky
A delightful no-bake dessert combining sweet caramel, rich chocolate, and chewy marshmallows, perfect for parties or a cozy treat.
Ingredients
For the dessert
- 320 g caramel shortbread chocolate bars (Twix), cut into 1cm pieces
- 70 g mini marshmallows about 1½ cups
- 525 g milk chocolate, broken into pieces and melted
Instructions
Preparation
- Line a 20cm square baking tin with nonstick baking paper.
- Add 260g of the caramel shortbread pieces and the mini marshmallows to a mixing bowl and stir to combine.
- Let the melted milk chocolate cool for 5 minutes, then pour it over the marshmallow mixture and stir until everything is fully coated.
- Scoop the mixture into the prepared tin and press it out to the edges.
- Press the remaining 60g caramel shortbread pieces on top.
Chilling
- Chill in the refrigerator for 3 hours, or until set.
Slicing
- Cut into 16 pieces using a sharp, warm knife.
Notes
Store in an airtight container in the refrigerator or at room temperature for up to 4 days. Consider drizzling caramel sauce or chocolate syrup over the squares before serving for extra flavor.