Rocky road recipe
- 55 g (1.9oz) butter, plus extra for greasing
- 400 g (14.1oz) dark chocolate, around 60% cocoa solids
- 2 tbsp golden syrup
- 1 pinch salt
- 125 g (4.4oz) mixed nuts
- 175 g (6.2oz) crunchy biscuits
- 100 g (3.5oz) marshmallows
- 85 g (3oz) plump raisins, or other dried fruit
- 1 tbsp icing sugar
- Use a little butter to grease a 23-cm shallow square tin or brownie pan, then line it with baking parchment.
- To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer.
- Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl.
- Sit the bowl over the pan of water, making sure that the bowl doesnt touch the water.
- This is sometimes called a bain marie or double boiler.
- With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky.
- Now stir in the syrup and salt and take the bowl off the heat.
- While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix).
- Crush or break the biscuits into smaller chunks.
- Snip the marshmallows in half.
- Scoop about 8 tablespoons of the chocolate from the bowl and set aside.
- Toss all of the biscuit chunks, nuts, marshmallows and raisins, or whatever you are using, into the rest of the chocolate and stir well with a spatula until everything is well coated.
- Spread the rocky road mixture into the tin, then add the tarmac: that is, spoon the reserved chocolate over the mixture to cover.
- It wont be perfectly smooth, but thats all part of the charm.
- Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm.
- Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.
- Store in the fridge or a cool place for up to 3 days.
butter, dark chocolate, golden syrup, salt, mixed nuts, marshmallows, raisins, icing sugar
Taken from www.lovefood.com/guide/recipes/44198/rocky-road-recipe (may not work)