Rocky Road
16 peopleGreat for sharing, this easy rocky road recipe can be enjoyed with a cup of tea amongst friends. Recipe by @alwaysinthekitchen_
Notes: once cut up. Keep in the fridge for up to 5 days in an airtight container.
You can swap out the cocktail cherries for glacé cherries.
Crunchie bars can be swapped for Maltesers or toffee popcorn.
Ingredients and Method
Ingredients
- 300g milk chocolate
- 150g dark chocolate
- 1/2 jar cocktail cherries, sliced in half
- 110g butter
- 200g rich tea biscuits, broken into small pieces
- 150g honeycomb bars, chopped
Method
- Prepare your baking tin by lining it with greaseproof paper. 9x9inch works perfect for this recipe.
- Prepare the cherries, crunchie bars, biscuits & marshmallows and add to a large mixing bowl.
- Add the butter and syrup to a pan, heat on a low heat until the butter has melted fully, and the mixture has started to bubble lightly.
- Whilst the butter and syrup are melting. Chop the chocolate up finely.
- Take the pan off the heat. Add the chocolate and stir with a spatula. You want a smooth consistency.
- Pour the chocolate mixture over the ingredients in the large mixing bowl.
- Stir to combine.
- Transfer the Rocky Road mixture to the baking tray. Ensure to smooth out the mixture to make it look even with the small end of the spatula.
- Refrigerate for minimum 2 hours.
- Cut into 16 squares.
