Nom! I was a bit late baking up some treats for my birthday at work, so seeing as it was practically December and I wanted an excuse to feel festive I knocked up a batch of these. The candy canes on the top were a bit awkward to munch around without needing a filling, but my god was it worth it. Yum!
Cuts into 12 generous portions
- 250g milk chocolate (broken up)
- 150g plain chocolate (broken up)
- 4tbsp golden syrup
- 150g unsalted butter
- 50g sultanas
- 50g mini marshmallows
- 50g halved glace cherries
- 175g rich tea biscuits (smashed up into rough pieces no bigger than a 1p coin)
- 70g aero mint bubbles
- tbsp Christmas coloured sprinkles
- 12 mini candy canes/ similar Christmas sweets
- Prepare all of the ingredients (pop the marshmallows in the freezer until you need them, so they keep their shape and don’t melt into a gloop.
- Line a 20x20cm tin with baking paper.
- Place the chocolate, butter and syrup in a saucepan and melt on a low heat until smooth, stirring constantly.
- Set aside 130ml of the chocolatey mixture.
- To the pan, Stir in the rich tea pieces, followed by the marshmallows, sultanas, cherries and aero bubbles.
- Tip the mixture into the prepared tin and press down firmly with a wooden spoon.
- Spread the set aside melted chocolatey mixture over the rocky road and use a spatula to even it out.
- Arrange the candy canes on the top, and sprinkle the sprinkles over as evenly as possible.
- Refrigerate for at least 2 hours before slicing, or ideally overnight if you’re able to.