Rocky Road Nachos

The ultimate dessert sharer.

10 minutes prep

20 minutes cook

Serves undefined

Chris Cahill
rocky.jpg

Ingredients

  • 2 large bagsLightly Salted Tortilla Chips
  • 200 - 300gMini Marshmallows
  • 8Large Marshmallows
  • 100gDark Chocolate
  • 100gMilk Chocolate
  • 6Digestive Biscuits
  • 80gCrunchie or Honeycomb Pieces

These nachos have the perfect level of salty and sweet. Lightly salted tortilla chips covered with a layer of rocky road inspired topping - Marshmallow, milk and dark chocolate, biscuit and chucks of honeycomb.

Method

  • Preheat oven to 180ºC.
  • Heavily grease a baking tray, preferably the same size as your main serving tray.
  • Create a layer of mini marshmallows on the base of the tray.
  • Slice your large mallows and place on top.
  • Prepare the rest of your toppings - chop or cube the chocolate, break up the biscuits and honeycomb.
  • Add on the toppings over the marshmallows and place in the oven for a couple of minutes. Keep an eye as the marshmallows can easily burn.
  • Once the marshmallow and chocolate has started to melt, removed the tray from the oven.
  • Fill your serving tray/dish with the chips and carefully pour the topping over the top - use a rubber spatula to push from the top if needed.
  • Enjoy while warm and gooey.

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