Rocky Road
This easy-to-make recipe is a great way to use up leftover biscuits and give your kids a tasty treat
Ingredients
- 200 g Biscuits (digestives or other preferred biscuits)
- 200 g Good quality milk chocolate A good 70% dark chocolate works well if you want something a little less sweet
- 135 g Unsalted butter
- 45 g Golden syrup
- 100 g Raisins or other dried fruit
- 100 g Mini Marshmallows
Instructions
- Grease and line an 8" square cake tin. I find the best way to do this is take two long strips and lie them at 90 degrees to each other with the ends hanging out over the sides of the tin so once it's set you can simply lift it out using the baking parchment.
- Place the biscuits in a bowl and crush (end of a rolling pin works well for this) until it resembles small pieces. About the size of £1 coins or a little smaller. You don't want to crush them too much so try and keep the pieces chunky.
- Add in fruit, marshmallows and anything else you're using and mix together. Set aside. Reserve some marshmallows for sprinkling over the top.
- Put the butter, golden syrup and chocolate in a saucepan and melt over a gentle heat, stirring regularly.
- Once melted, pour the mixture into your dry ingredients and mix well until well coated. Spoon the mixture into your prepared tin and gently press it down. Sprinle over your remaining marshmallows and any other decoration you like.
- Refrigerate your Rocky Road for a couple of hours. Remove from tin and cut into 16 squares using a sharp knife.
- Store in an airtight container. Your rocky road should be good for about a week.