RECIPE SUGGESTION: White Chocolate Rocky Road INGREDIENTS: 500g The Pantry white chocolate, 1 x 200g pack Custard Cream biscuits, 1 x 154g pack Cookies n Cream biscuits, 1 x 200g bag large marshmallows, 1 x 75g bag Dominion Dolly Mixture, 100ml maple syrup, 1x 25 x 20 x 3cm Tin – lined with non-stick baking parchment. METHOD: Break up the chocolate into squares and chop up half the marshmallows. Put the broken up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl. Put the bowl over a pan of boiling water – make sure the bottom of bowl doesn’t touch the water and melt the chocolate and marshmallow mix. Put all the custard cream biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted chocolate mixture and mix well. Spoon the mixture into the prepared tin. Cut the remaining cookies and marshmallows in half. Whist still warm - decorate the tray bake with the biscuits, marshmallows and dolly mixtures. Allow to cool and serve.