Ingredients
350g chocolate – I think a combination of 200g of plain chocolate and 150g of milk chocolate works really well
4 tablespoons golden syrup
150g unsalted butter
175g rich tea biscuits
150g raisins or sultanas
1/2 tub of glace cherries (halved)
2 handfuls of mini marshmallows
Method
Put the chocolate, butter and syrup in a large pan and melt gently over a low heat – do not allow it to boil
Once melted, put to one side
Put the rich tea biscuits in a large mixing bowl and smash them up with a rolling pin – leave some larger chunks
Add the sultanas or raisins to the crushed biscuits (and add any other indulgent extras)
Pour the melted chocolate mixture over the crushed biscuit mix and stir well until all of the dry ingredients are evenly covered with the chocolate mixture.
Line your tin with clingfilm – this means you can get it out without it sticking and saves on washing up too
Sprinkle half of the marshmallows over the clingfilm-lined tin, and then tip in the chocolate biscuit mixture
Sprinkle over the rest of the marshmallows
Squash the mixture into the edges of the tin and press down quite firmly with a palette knife
Refrigerate – ideally overnight (if you can wait that long!)
At this point, if you are feeling super indulgent, cover the top with a thin layer of melted chocolate!
Once completely firm, lift out with the clingfilm
Put the rocky road the right side up on a chopping board
Cut into squares or fingers, and then dust with a good layer of icing sugar
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