Tuesday, 17 December 2013

Rocky Road

This is a fabulously easy and utterly irresistible recipe that even the kids can make. Sweet, deliciously crunchy and really tasty. There are so many varations, you can add nuts, dried fruits and biscuits it really up to you.

  • 125g soft butter
  • 300g best quality dark chocolate ( minimum 70% cocoa solid) broken into pieces
  • 3 tbsp golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmallows
  • 2 tsp icing sugar, for dusting

Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop about 3/4 cup of this melted mixture and put to one side.

Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.

Fold the biscuits pieces and the crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.

Tip into a foil tray ( 9 inch square), flatten as best as you can with a spatula. Pour the reserved cup of melted chocolate mixture over the marshmallows mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

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