Rocky Road meets the P-Tart
360 g dark chocolate
100 g mini marshmallows or large cut into smaller pieces
100 g salted peanuts
2 bags of daim caramels, cut in the pieces
How to do it:
Melt the chocolate in a pan. Pour it into a bowl and mix it with marshmallows, peanuts and caramels. Distribute the chocolate bag into a 21×21 (21×21) coated cake mould. Place the mold in the refrigerator for at least 2 hours until the chocolate has settled. Cut into small delicate pieces and serve. Bon appetite!