Mint Aero Rocky Recipe

Ingredients

400 g Milk Chocolate

125 g Golden Syrup

125 g Unsalted Butter

150 g Digestives

150 g Mini Marshmallows

300 g Mint Aero

75 g White Chocolate

Green Food Colouring

Extra Mint Aero

Instructions

Line a 9×9″ Square tin with Parchment paper and leave to the side.

In a Large bowl, add in the Chocolate, Golden Syrup, and Butter – melt on a low heat over a Double Boiler, or in the Microwave on low, in short bursts until fully melted – stir till smooth!

Alternatively, add the syrup and butter to a pan and melt. Add in the chocolate (off heat) and stir till combined and the chocolate is melted.

Once its melted and combined wait 3-5 minutes for the chocolate mix to cool a little. Add in the chopped biscuits, mini marshmallows, and Aero Bubbles and quickly fold together – pour into the tin and spread so its even and refrigerate until set.

Melt the White Chocolate on short bursts in a microwave, or over a double boiler until melted. Add in a bit of green food colouring to get a ‘minty’ colour and drizzle it all over the traybake. Sprinkle on the crushed Mint Aero pieces so they stick and refrigerate again till set.

Chop up the pieces into either 4×4 for 16 larger pieces, or 5×5 for 25 smaller pieces. Enjoy!

Recipe Notes

• I really would recommend using just Milk or Dark Chocolate for the base of this recipe as it melts better than White Chocolate. The White Chocolate might mix/split when mixing it with the Golden Syrup or Butter, which I have had happen to me several times!
• I often use either Cadburys Milk Chocolate or Callebaut Milk Chocolate – I find the flavour works best and its delicious! Even supermarket own chocolate works well!
• You can easily half the recipe for less, but these are so moreish you will want the large piece! Trust me!
• This recipe will last in the fridge for up to two weeks, IF it happens to last that long!
• Source : https://www.janespatisserie.com/2016/07/25/mint-aero-rocky-road/

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