Rocky Road is a wonderful treat because it’s so indulgent, easy to make and you can tailor it however you want it with whatever fillings you desire. The ones I’ve included here are my personal favourites, but you could use different kind of biscuits or sweets, add nuts, cranberries or anything else you fancy. It really is up to you, and there’s absolutely no cooking – unless you count melting the chocolate!
Rocky RoadPrint Recipe
- 450g Dark Chocolate (min 70% cocoa)
- 200g Unsalted Butter
- 100g Mini Marshmallows
- 100g Digestive Biscuits
- 4 x Crunchie Bars
- 75g Sultanas
- 25g Popcorn
Bring a pan of water up to a gentle simmer over a low heat, and place a large bowl over the water, making sure the water doesn't touch the bottom of the bowl.
Add the chocolate into the pan along with the butter and the golden syrup, and leave to melt gently over the heat. Once completely melted, stir everything together and leave over the heat while you prepare the next steps.
Break up the digestives and crunchie bars into pieces of various size, but not too big otherwise the chocolate won't distribute evenly.
Add the broken-up digestives, crunchie bars, sultanas, marshmallows and popcorn into the melted chocolate and stir in so that everything is well coated.
Line a square cake tin or baking tin with plenty of cling film - so that there's enough to fold over - and then transfer in the mixture. Level it out with a spatula and gently cover with the excess cling film.
Place into the fridge to chill and set for at least 3 hours, preferably longer.
Remove from the fridge and cut into roughly even 25 pieces and serve.