Monday, 7 April 2014

Rocky Road


Rocky road is the holy grail of chocolate treats, a taste of heaven, and the king of sweets. A delicious mix of chocolate, syrup, biscuits and marshmallows, it's simply sublime, and needs no further introduction.
If you haven't heard of or tasted it then where the hell have you been? Go. You're wasting precious time.
Stop reading, start baking.


This recipe is perfect for kids (or big kids) to make, as there's no baking involved. It's quick, really easy and pretty much fool proof. In fact, I didn't even make this one, my Mum did, which shows you just how simple it is (but let's not even go there, shall we?). This was a trial run for a mass baking session she'll be supervising in school. If 6 year olds can do it, you can, too.


If you're looking to spice up this lovely, but pretty plain recipe, you could try using different kinds of biscuits, like cookies, or ginger biscuits maybe. You can also add in lots of extras, like raisins, glace cherries, fudge, nuts, anything like that would be great. If you're not a milk chocolate fan, I know this works well with white chocolate as well. If you're going down that route, try pistachios, dried strawberries, cranberries and shortbread. The options are endless, really.




Rocky Road
125g butter
3tbsp golden syrup
300g milk chocolate
200g rich tea biscuits
100g mini marshmallows

1. Line a 9'' square baking tin with baking paper. Combine the butter, syrup and chocolate in a saucepan and melt over a low heat, stirring often until well combined. Remove from the heat.
2. Crush the biscuits either by hand or in a bag with rolling pin until you have some fine crumbs and some larger chunks. Stir into the chocolate mixture and add the marshmallows, then stir well again until completely combined.
3. Press the mixture into the prepared tin and leave to set in the fridge for at least 3 hours or overnights. Cut into squares or fingers (small ones - rocky road is very sweet and rich!) and serve.


Rocky road should be stored in containers in the fridge between layers of baking paper to keep it from sticking, and will last about a week.



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