Ingredients
Method
1.Grease and line a 25cm x 16cm baking tin with baking paper, allowing the sides to overhang (for easy removal). 2 Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon, until smooth (2-3 minutes).
2.Combine marshmallows, almonds, raspberries and licorice in a large bowl, pour in chocolate and stir to coat well. Spread mixture evenly over baking tin, scatter with extra freeze-dried raspberries and set aside until firm (about 2 hours).
3.Turn out onto a clean surface and cut into chunks with a hot knife. Store rocky road in an airtight container in the pantry; it will keep for up to 2 weeks.
