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Fruity rocky road; notes Deliciously sticky, moist and moreish MAKES 16 SQUARES.

1. Line a 20cm-square baking tin with parchment paper.

2. Put 200g dried sour cherries and blueberries in a pan with 90ml Belvoir Blueberry & Blackcurrant Cordial and 30ml water and bring to a simmer, then remove from the heat and set aside to cool and macerate for at least 1 hour.

3. Pour a 297g can condensed milk into a pan, and heat, stirring, until just coming to a simmer. Put 100g each dark and milk chocolate, finely chopped, in a bowl with 30g softened butter and pour over the hot condensed milk. 4. Stir until you have a smooth glossy mix. 5. Strain the fruit, discarding any excess liquid, then add it to the chocolate mix with 200g digestive biscuits, roughly crushed, and 50g mini marshmallows. Stir with a wooden spoon until completely combined. 6. Tip it into the lined baking tin and spread out with the back of a spoon. Melt 100g chopped white chocolate, then drizzle it all over the surface. Chill in the fridge for at least 3 hours until solid. Cut into 16 squares and serve. NB: For more recipes see

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Date:Aug 20, 2017
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