Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this Rocky Road is quick to make and uses mainly store-cupboard ingredients.
Prep: 15 mins
Cook: 5 mins
200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar to dust
Optional (up to 100g)
raisins, dried cranberries or any dried fruit
honeycomb, broken into pieces
- Grease and line an 18cm square brownie tin with baking paper.
- Place biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
- In a large saucepan melt the butter, chocolate and golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
- Take the biscuits, marshmallows and any additional ingredients and stir into the chocolate mixture until everything is completely covered.
- Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Recipe from bbcgoodfood.com