Grease and line a deep baking tin – I used a 9inch square tin
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
Cut each of the KitKats into thirds, and keep back 32 for later.
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. Then add the KitKat pieces and stir again
Pour the mixture into your greased baking tin and place in the fridge for a couple of hours to set.
Melt the chocolate and then pour over the rocky road base, top with the leftover KitKats and leave to cool and set
Carefully remove from your tin and cut into 16/32 portions and enjoy
Keep in the fridge in a tupperware tub to preserve its deliciousness!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/05/kitkat-rocky-road.html