ROCKY ROAD SQUARES

Serves 8 Prep 15 min

Bake 25 min

100g (1 slab) good-quality dark

chocolate, roughly chopped

½ cup (125ml) butter, softened

¾ cup + 2 tbsp (210ml) castor sugar

1 tsp (5ml) vanilla essence

2 extra-large eggs

½ cup + 1 tbsp (140ml) cake flour

2 tbsp (30ml) cocoa

100g (1 packet) pecan nuts,

chopped

1 cup (250ml) marshmallows,

chopped

100g (1 tub) glacé cherries,

chopped

pinch of salt

Preheat the oven to 180°C. Line the base of a 25cm x 20cm rectangular cake tin with baking paper.

Melt the chocolate in the microwave on the defrost setting, stirring every minute.

Beat the butter and sugar until pale with an electric mixer. Add the vanilla and eggs, one at a time, stirring until just combined.

Sift the flour and cocoa and fold into the egg mixture. Fold in the chocolate, pecan nuts, marshmallows, cherries and salt. Spoon into the prepared cake tin.

Bake for 20-25 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin before cutting into squares.

#rockyroad #squares