Rocky Road
Quick to make and endlessly customisable, chocolatey Rocky Road is guaranteed to be a family favourite.
Servings: 12
Ingredients
- 225 g Block Margarine or Butter
- 125 g Dark Chocolate
- 2 tbsp Golden Syrup (See Notes)
- 2 tbsp Caster Sugar (Superfine Sugar)
- 2 tbsp Cocoa Powder
- 320 g Digestive Biscuits (Graham Crackers)
- 50 g Marshmallows mini, or cut-up
- 50 g Glace Cherries (Candied Cherries) halved
- 50 g Blanched Almonds or Hazelnuts
- 50 g White Chocolate
Instructions
- Line a 20 x 20cm (8 inch) baking tin with some greaseproof paper and set aside.
- Crush the digestive biscuits, either by pulsing in a blender or placing them in a freezer bag and hitting with a rolling pin. You want to leave some reasonable sized bits of biscuit to add some texture and crunch to your Rocky Road.
- Place into a large bowl. Add about ¾ of the marshmallows and all of the cherries & nuts. Set aside.
- Melt the dark chocolate, butter/margarine, golden syrup, sugar and cocoa powder over a bain-marie or in short bursts in the microwave.
- Once completely melted, add to the bowl of digestives, marshmallows (ect...) and mix well, ensuring everything is coated in the chocolate mixture.
- Spoon the mixture into your pre-lined tray, pressing it down and paying special addition to the corners. Scatter the remaining marshmallows on top, pressing them into place.
- Melt the white chocolate over a bain-marie or in short bursts in the microwave, before drizzling over the top of your Rocky Road to finish.
- Leave to set in the fridge for at least 2 hours or ideally overnight, before cutting into individual portions.
Notes
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For hacks and advice on making free-from and vegan rocky road, see the Free-from & Vegan section below.
- Store your rocky road in an air-tight container and it will keep for up to 1 week. Alternatively, you can freeze it for up to 3 months.
