Description
A scrumptious, indulgent and easy-to-make rocky road recipe.
Ingredients
- 100 grams Butter
- 175 grams Milk Chocolate
- 85 grams Dark Chocolate
- 3 Tablespoons Golden Syrup
- 150 grams Rich Tea Biscuits
- 40 grams Glace Cherries
- 50 grams Raisins
- 50 grams Mini Marshmallows
Preparation
If you want the marshmallows to hold their shape, then put them in the freezer a couple of hours before starting your recipe (I also like to ensure they are separated from one another.)
In a pan over low heat, melt butter, milk chocolate, dark chocolate and golden syrup. Once melted, set aside 100ml of the melted chocolate mixture to be used later. Leave the rest in the pan but turn off the heat.
Crush biscuits into small pieces and fold into the chocolate mixture in the pan. Chop the cherries into halves or thirds depending on their size and add to the pan. Mix in raisins and mini marshmallows.
Lay out the baking parchment onto a tray (20cmx15cm) and spoon the mixture onto it. Press down firmly on the mixture to compress and form an even layer.
Pour the reserved 100ml of melted chocolate evenly across the top of the mixture. The idea is to fill in any gaps with it, and create a slightly smoother top surface. The liquid should only just cover all of the surface, so you may need to spread it with a spoon to distribute it evenly.
Put it in the fridge to set. It will be set enough to eat in about 2 hours, but I prefer to leave it overnight to give it enough time to fully harden.
