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
