Christmas Rocky Road Fudge

Makes 20 serves (but in reality its just for one hehe)

You will need:

3 blocks 180g dark chocolate

397g Woolworths sweetened condensed milk

190g lolly raspberries

140g malted milk balls

100g jumbo marshmallows, quartered

1/4 cup raw almond kernels, roughly chopped

7 jelly snakes

Method:

Grease and line a 16x26cm slice pan, extending paper 5cm above edges of pan on all sides. Roughly chop 2 blocks of chocolate. Place chopped chocolate and condensed milk in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until smooth.

Reserve 1/4 of lolly raspberries and 1/4 malted milk balls. Combine marshmallows, almonds, lolly snakes (we used red and green snakes) and the remaining lolly raspberries and remaining malted milk balls in a large bowl. Pour over the chocolate mixture and stir until well coated.

Spoon mixture into prepared slice pan, pressing with the back of a spoon to level. Roughly chop remaining block of chocolate and place in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfways through, until melted. Pour melted chocolate over the rocky road and spread to cover. Tap pan on bench to remove air bubbles.

Cut reserved lolly raspberries in half. Roughly chop reserved malted milk balls. Scatter over rocky road. Refrigerate for 4 hours or until firm.

Remove rocky road from fridge. Stand for 20 minutes. Using a hot knife, cut into pieces. Serve.