Ingredients (5)

• 150g glacé cherries
• 400g milk chocolate, chopped
• 150g roasted macadamia nuts, coarsely chopped
• 2 x 200g pkts Arnott’s Royals biscuit
• 50g dark chocolate, chopped

Method

• Step 1 Line the base and sides of a shallow 20cm (base measurement) square cake pan with baking paper, allowing 2 sides to overhang.
• Step 2 Rinse the cherries under cold water and place on a plate lined with paper towel to dry. Halve the cherries.
• Step 3 Place the milk chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Cook, stirring, until melted and smooth. Reserve 1 tbs of the macadamias. Stir the cherries and macadamias into the chocolate until combined. Spread evenly over the base of the prepared pan. Gently press rows of Royals into the chocolate mixture. Set aside for 1 hour or until set.
• Step 4 Use the overhanging paper to carefully lift the rocky road from the pan. Use a sharp serrated knife to cut into 16 bars. Place the dark chocolate in a microwave-safe bowl and heat on High until melted and smooth. Drizzle over the bars. Finely chop the reserved macadamias and sprinkle over the top. Set aside to set completely.