This is absolutely everything I love in one place! Freestyled with the sweets a bit, which is the beauty of rocky road…only put into it the things you love to eat! Simple. I have a sweet drawer (yes, I know I’m nearly 30 and should be more anti-diabetes) so I used all of the random little bits I had lying around, plus a few extras from the corner shop to jazz this one up!
food bag/piping bag if you have one
Tip: Freeze the marshmallows for an hour before using, so they keep their shape and texture.
- 250g milk chocolate (broken into pieces)
- 150g plain/dark chocolate (broken into pieces)
- 4tbsp golden syrup
- 150g unsalted butter (cubed)
- 60g sultanas
- 60g mini marshmallows
- 60g glace cherries, halved
- 175g rich tea biscuits, smashed into rough pieces around the size of a 1p coin
- 100g white chocolate (broken into pieces)
- A selection of your favourite sweet shop sweet treats to decorate (I used Party Rings, Haribo, Jelly beans, Jazzies, marshmallows, mini Smarties and dew drops, but literally anything that takes your fancy can be put on. Go wild!
- Line a 20cmx20cm baking tin with a strip of baking paper.
- Place the milk and dark chocolate, the golden syrup and the butter in a large saucepan and melt over a medium heat. Stir well and often to avoid it burning.
- Set aside around 125ml of the chocolate mixture.
- Once melted, stir in the sultanas, marshmallows, cherries and broken biscuits. Stir until everything is coated in the chocolate.
- Pour the mixture into the tin, and firmly press it down with the back of a spoon.
- Spread the remaining chocolate mixture over the top, using a flexible spatula to do this works well.
- Place in the fridge for 30 minutes/ allow the chocolate topping to set a little.
- Melt the white chocolate in a bowl in the microwave on a low heat, then spoon into a food bag/piping bag with a very small nozzle.
- (Chop the corner off the food bag if using one) Pipe the white chocolate in diagonal lines a few cm apart across the rocky road slab.
- Push the sweets/biscuits/whatever you’re using to decorate into the white chocolate.
- Cool in the fridge for at least 2 hours, or preferably overnight before slicing into squares/removing from the tin.