Lemon Meringue Rocky Road
All of the flavour of lemon meringue pie in a cute, no-bake format!
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Servings: 16 squares
Calories: 342kcal
Ingredients
- 50 g Digestive biscuits
- 150 g Lemon shortbread (or sub for more digestive biscuits)
- 80 g White mini marshmallows
- 60 g Meringue nests, roughly crushed (about 5 nests)
- 500 g White chocolate
- 4 Teaspoons Lemon extract
Topping:
- 200 g White chocolate
- 3 Teaspoons Lemon curd
- 16 Jelly lemon slices (or any other lemon sweets you like)
- Small Handful Marshmallows, meringue pieces and/or biscuit crumbs
Instructions
- Line an 8x8-inch tin with baking paper.
- Break the biscuits into medium-sized chunks then add them to a large bowl along with the mini marshmallows and crushed meringue nests.
- Melt 500g of white chocolate then stir in the lemon extract.
- Pour the melted chocolate into the bowl and mix well until everything is evenly coated. Transfer it to your lined tin and press it into place.
- Melt the white chocolate for the topping and spread it over the top of the rocky road.
- Add blobs of the lemon curd on top of the chocolate then use a toothpick to swirl them together.
- Decorate with jelly lemon slices, more marshmallows, meringue pieces and biscuit crumbs.
- Refrigerate for 4 hours then cut into squares and enjoy!
Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1square | Calories: 342kcal | Carbohydrates: 41g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 110mg | Sugar: 34g