Birthday Cake Meringue Rocky Road

Method

1. Line an 8″ square tin with baking paper or if you prefer cupcakes, a 12 hole cupcake tin. 

2. Prepare a mixing bowl filled with the broken up meringue &  the marshmallows.

3. Put the butter and white chocolate in a pan and melt together on a low heat, stirring together as it melts.

4. Once it’s fully melted and combined, take the pan off the heat.

5. Pour almost all of the chocolate mixture into the mixing bowl of mallow and meringue and stir to fully coat the fillings with chocolate.

6. Pour the whole lot into the lined tin/ cup cake cases smooth down then add the remaining chocolate mixture to fill in any gaps.

7. Put in the fridge overnight, or for 3-4 hours to set.

8. Store in the fridge for a firmer texture, or in a cool place for a softer texture.

9. If you store the rocky road in an airtight container it can be kept for 1 – 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge