Pebble road (v)

An easy to make (and easy to eat...) chocolate marshmallow slice with dried apricot and biscuit pieces.
Inspired by Charlie's recipe for apricot and pistachio rocky road at Hotly Spiced.
Vegan and no bake.
Makes about 20 small squares.

Original post (with pictures) here.


90g (6 large) plain wheat biscuits (I used Digestive biscuits; American graham crackers should work)
1 cup vegan marshmallow pieces
1/2 cup dried apricots
60-80g dairy-free dark chocolate (I used 60g Lindt 70% chocolate)
60-80g diary-free milk chocolate (I used 60g Sweet Williams milk chocolate)


1. Line a square baking dish with grease proof paper.
2. Place your biscuits in a plastic bag and bash against a hard service to roughly crush. You want biscuit pieces of various sizes.
3. Roughly chop the marshmallows and dried apricots into quarters.
4. Melt your chocolate (dark and milk) on low power in the microwave or over the stove top, stirring regularly.
5. When the chocolate is melted, add in the crushed biscuits, chopped marshmallows and chopped apricots. Mix to thoroughly combine. Transfer the mixture to your baking dish and press down evenly.
6. Set in the refrigerator for at least 4 hours, and then slice into squares to serve.