Instructions:
- Line an 8″x8″ baking tin with parchment paper.
- Chop the Custard Cream Biscuits into bite-size pieces and add them to a large bowl along with the mini marshmallows.
- Set aside a few marshmallows and Custard Cream Biscuits in a small bowl.
- Melt the white chocolate in the microwave in 20-second bursts until smooth.
- Stir in the custard powder.
- After melting, let it cool for 2 minutes.
- Add the melted chocolate mixture to the bowl with the chopped biscuits and marshmallows.
- Stir until fully combined.
- Press the mixture into the lined baking tin, then scatter the remaining marshmallows and chopped Custard Cream Biscuits on top as decoration.
- Allow it to cool at room temperature or in the fridge until firm.
- Once firm, chop the mixture into pieces and enjoy!
Additional Notes:
- Store your Custard Cream Rocky Road in the fridge in an airtight container; it will last for 2+ weeks.
- The custard powder is optional but adds an extra custardy flavor.
- Kitchen scales and an 8″ deep square tin are recommended for accurate measurements and baking.