Simple, quick and oh so delicious. A great way to use up odds and ends in the cupboard and create your own flavour variations. I love using a mixture of colours and textures so that it's sweet, salty, crunchy, soft - all wrapped up in chocolate! Makes a great gift too.
Total time to make : 15 minutes + chill time Time to prep : 10 minutes
Servings : makes 16 x 2 inch squares
Ingredients
250g chocolate, I use 70% +
150g butter
200g digestive biscuits
6 tbsp golden syrup
80g nuts, this uses pistachio
80g marshmallows
Pinch of salt
Method
Grease and line a 8x8" square baking tin.
Next, we want to prepare the rocky road contents. Roughly chop any nuts or large ingredients (dried fruits, large marshmallows etc.). Put the biscuits in a ziplock bag and roughly smash with a rolling pin - so that we're left with big chunks of biscuit and some smaller crumbs.
In a large saucepan over a low - medium heat, gently melt the chocolate and butter together with the golden syrup. Add a pinch of salt and remove from the heat once it's 80% melted (will continue to melt off the heat).
Tip the contents of the rocky road into the melted chocolate mixture and mix together until it's evenly coated. Pour this into the prepared baking tin and smooth out with the back of a spoon.
Refrigerate for at least 3 hours before removing to slice into squares. Enjoy!
Good to know:
Use any combination of ingredients you like, as long as they roughly fit the weight of similar items in the ingredients list. Try white chocolate, milk chocolate, chopped up candy bars, ginger biscuits or rich tea biscuits. The butter and golden syrup act as the glue.
If you're using salted butter or salted nuts, you might not need to extra pinch of salt.
Keep in the fridge for up to 7 days.