Rocky Road is a great invention, easy to make, versatile and super yummy! This version is my favourite combos of milk and dark chocolate, honeycomb and ginger nut biscuits, but you can change them for others things you might prefer.
You will need:
- 100g quality milk chocolate
- 100g quality dark chocolate
- 130g unsalted butter
- 3 tablespoons golden syrup
- 100g mini marshmallows
- 80g Cadbury’s Crunchies, which is 2 standard bars
- 200g ginger nut biscuits
- Icing sugar for dusting
Grease a traybake tin roughly 18cm square and line with baking parchment.
Gently heat the butter, chocolate and syrup in a large saucepan over a medium heat until all melted. Place to one side and leave to cool a little.
Place the ginger nuts and Crunchies in a freezer bag and seal. Bash with a rolling pin until all crumbled and broken up.
Empty this into the chocolate mix and add the marshmallows. Stir well so everything is well combined.
Pour into the traybake tin and push down into all the corners, evening out where you can. It is purposely lumpy! Place in the fridge to set.
Once set, take out the fridge, pull the Rocky Road out from the tin using the edges of the baking parchment, dust with icing sugar and cut into your desired piece sizes. 8, 12 or 16 work depending on how hungry you are!