Clinkers Rocky Road Christmas Cake
- 200 g of milk chocolate
- 320 g of Clinkers - cut in half
- 1 pack of raspberry lollies
- 25 g of mini pretzels
- 280 g of marshmallows
- To decorate:
- 6 spearmint leaves - cut in half
- 5 red smarties
- 1 jaffa
Cut the clinkers in half and add them along with the raspberries, mini pretzels and marshmallows into a large bowl.
Line a 20cm round cake tin with cling wrap - this stops the Clinkers Rocky Road Cake from sticking to the tin.
Place the milk chocolate into a microwave safe bowl and cook for 30 seconds spurts until the chocolate is melted.
Pour the melted chocolate into the bowl containing all the other ingredients. Mix with a large spoon until all the ingredients are coated in chocolate.
Pour the mixture into your prepared cake tin and place in the fridge for 2 hours or until set.
Once set, remove the Clinkers Rocky Road Cake from the fridge.
Melt the white chocolate and drizzle it over the top of the Rocky Road Cake. Place the jaffa in the centre of the cake and add the 'holly leaves' around the edges of the cake.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg