Rocky road chunks on board

Prep: 15 mins Cook: 5 mins plus chilling

Easy

Serves 12

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 storecupboard ingredients

Nutrition and extra info

Nutrition: per serving (with raisins)

  • kcal320
  • fat20g
  • saturates11g
  • carbs31g
  • sugars20g
  • fibre3g
  • protein3g
  • salt0.5g
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Ingredients

  • 200g digestive biscuits (Rich Tea can also be used)
  • 135g butter or margarine
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark chocolate (70% cocoa works best)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2-3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g mini marshmallows (chopped regular marshmallows work too)
  • icing sugar to dust

Optional (up to 100g)

  • raisins, dried cranberries or any dried fruit
  • nuts
  • popcorn
  • honeycomb, broken into pieces
    Honeycomb

    Honeycomb

    hunnee-kohm

    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

Method

  1. 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.

  2. 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.

  3. Take the biscuits, marshmallows and any additional ingredients and stir into the chocolate mixture until everything is completely covered.

  4. 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.

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