SASKO ROCKY ROAD BARS
30 minutes 
8 - 10 
INGREDIENTS
Metric
Imperial
For the base
- 500 g SASKO SCONE MIX
- 3 tbsp cocoa powder
- 160 g butter
- 2 extra large eggs
- 160 ml milk
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows,
- 2 tbsp desiccated coconut
- 1 cup dark chocolate chips, melted
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1 tbsp desiccated coconut
- 1/4 cup toasted almonds, roughly chopped
For the base
- 17.64 oz SASKO SCONE MIX
- 3 tbsp cocoa powder
- 5.64 oz butter
- 2 extra large eggs
- 5.41 oz milk
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows,
- 2 tbsp desiccated coconut
- 1 cup dark chocolate chips, melted
- 1 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1 tbsp desiccated coconut
- 1/4 cup toasted almonds, roughly chopped
METHOD
- Line a square baking tin with parchment paper and set aside.
- Preheat the oven to 180°C.
- Place SASKO SCONE MIX in a bowl and add the cocoa powder, milk chocolate chips, marshmallows and coconut.
- Rub the butter into the dry mixture by hand until combined.
- Whisk together the eggs and milk and add to the dry mixture.
- Cut through the mixture with a large serving spoon or a palette knife. Mix until a dough is formed.
- Press the dough evenly into the lined baking tin until about 1 – 2cm in height.
- Bake for 8 - 10 minutes.
- Remove from the oven and let it cool in the baking tin.
- Drizzle with the melted dark chocolate and scatter the rest of the toppings on top. Let the chocolate harden slightly at room temperature and cut into bars.
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