The Perfect Rocky Road

Chef: Boutique Bake

Prep: 20 mins

The nuts add a lovely crunch, against the smooth chocolate and fluffy marshmallows

250g digestive biscuits

100g chopped nuts (pecans or your nut of choice!)

250g milk chocolate

115g butter

2 tablespoons golden syrup

100g mini marshmallows

Heat the butter,chocolate and golden syrup in a heavy-based saucepan over a gentle heat

Remove from the heat set aside

Place the biscuits in a plastic freezer bag and crush them with a rolling pin

The perfect consistency is that some should have turned to crumbs but there are still pieces of biscuit also

Pour the biscuit pieces and crumbs into the melted chocolate mixture;next add in the nuts and the marshmallows

Stir together until all the ingredients are really well combined

Pour the mixture into a 24cm/9in square baking tin (lined with greaseproof paper) and smooth the top with a spatula

Refrigerate for a minimum of 4-5 hours or overnight.

Serves
6

Preparation Time
20 minutes

Main ingredients
Chocolate, Nuts, Biscuits

Recipe Type
Cakes & Baking, Dessert, Kids Food, Cookies & Biscuits

Cuisine
American

Level of Difficulty
Easy

To serve, cut into 16 squares and dust with icing sugar

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