Anyway, I made some the other week because I was really fancying some and hadn’t made any in such a long time (since my cafe days) and this is how I did it.
* I always add ginger nuts to mine because I like the flavour within the chocolate gooeyness, but you could easily swap them for digestives or rich tea biscuits if you preferred
(made 12 squares)
300g milk chocolate
200g ginger nut biscuits
3 tbsp golden syrup
125g unsalted butter
100g marshamallows (I used pink and white ones)
Grease and line a deep baking tin – I used a 2lb loaf tin as I like my rocky road thick but you could use a 9inch square pan
Bash the biscuits (I do this with a rolling pin in a freezer bag covered with a tea towel) to crush them and make crumbs – note they don’t need to be uniformed like when making a cheesecake I like to have some bits bigger than others. Leave to one side
Cur your marshmallows in half using scissors, put to one side
Place the chocolate, syrup and butter into a saucepan and heat gently to melt all the ingredients together
Remove from the heat and stir in the biscuit crumbs and marshmallows until everything is covered in the sticky chocolate sauce
Pour the mixture into your greased baking tin and place in the fridge for a couple of hours to set before removing from your tin and cutting into slices.
Rocky road is ready to eat 🙂
I keep mine in the fridge in a sealed tupperware tub too.
Mmmmm it never stays around for very long but its soooo delicious demolishing it!!
Thank you xx