Another Christmassy rocky road!
Makes 12 generous squares!
- 250g milk chocolate (broken up)
- 150g plain chocolate (broken up, oh and save one square for later)
- 4tbsp golden syrup
- 150g unsalted butter
- 50g sultanas
- 50g mini marshmallows
- 50g halved glace cherries
- 50g white chocolate buttons (some also needed for the topping…mentioned below)
- 175g rich tea biscuits (smashed up into rough pieces no bigger than a 1p coin)
- 70g aero mint bubbles
- 36 Christmas coloured circular sprinkles
- 24 white chocolate buttons (I used 2 different brands- Tesco and Milkybar, so I got a different size for the head and body)
- 2 orange wine gums/fruit gum sweets snipped into tiny triangles with scissors
- 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 50g white chocolate buttons.
- 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 white buttons on the top to make 12 snowmen with heads and bodies.
- Place the set aside square of dark chocolate in a tiny bowl/eggcup and microwave on a low heat until melted.
- Use a cocktail stick or a thin paintbrush to dot/paint eyes and a mouth on each of the smaller buttons.
- Use a tiny bit of melted chocolate to attach the orange noses.
- Next, use 3 dots of chocolate to attach the circular sprinkle ‘buttons’ to the larger white chocolate buttons.
- Refrigerate for at least 2 hours before slicing, or ideally overnight if you’re able to.