Liquorice Rocky Road

Made using the My Kitchen Loose-based 20cm sq bakepan


  • 500g white chocolate
  • 200g vanilla and strawberry marshmallows, roughly chopped
  • 150g almonds, roasted and coarsely chopped
  • 20g Lakeland Freeze-Dried Strawberry Pieces, plus extra for scattering
  • 200g Red Soft Eating Liquorice, chopped into small pieces
  • 200g Black Soft Eating Liquorice, chopped into small pieces


  1. Grease and line the pan with baking paper, allowing the sides to overhang for easy removal.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally for about 2-3 minutes until smooth.
  3. Combine the remaining ingredients in a bowl, pour over the chocolate and stir to coat well.
  4. Spread the mixture evenly into the pan, scatter over the extra strawberry pieces and set aside for about 2 hours until firm.
  5. Turn out onto a clean surface and cut into chunks.
  6. Tip: Can be stored in an airtight container for up to 2 weeks.