Rocky Road
This is a recipe I have been making for years because it is such a hit with family and friends - It is so versatile that I am pretty sure my recipe changes slightly each time I make it! It can be whatever you want it to be - more of one thing, less of another it is up to you - I am just giving some guidelines!
INGREDIENTS
- 50g Sugar
- 1tbsp Golden syrup
- 40g Cocoa powder
- 110g Butter (unsalted)
- 3 'Crunchie' bars
- 2 'Double decker' bars
- 2 'Mars' bars
- 2 handfuls of 'Malteasers'
- 2 ' Fudge' bars
- 140g Digestive biscuit
- 200g Milk chocolate
- 100g White chocolate
METHOD
- Grease and line a square tin with baking parchment.
- Place biscuits in a refrigerator bag and using a rolling pin break up the biscuits into small pieces.
- Slice all the chocolate bars into chunks and set aside.
- In a saucepan place the sugar, syrup, cocoa powder and butter and heat slowly until everything has dissolved and a smooth mixture has been produced.
- Allow to cool slightly before adding in the biscuits and stirring until every piece has been coated in the chocolate mixture.
- Pour in all the chunks and stir until the pieces are evenly distributed.
- Tip the mixture into the square tin and use a wooden spoon to press down the mixture so that it is flat.
- Place in the fridge and leave to set for 1hr.
- Melt the milk chocolate over a pan of hot water and set aside to cool slightly.
- Pour the melted chocolate over the slab of rocky road and ensure the chocolate coating is smooth and even.
- Allow the chocolate to set before melting the white chocolate over a pan of hot water and, using a metal spoon, 'flick' white chocolate over the surface of the rocky road to create an artistic effect.
- Remove the rocky road from the tin and cut into squares before serving.
- If kept in an airtight container this rocky road will last for up to 5 days - if it hasn't all been eaten before then!
