Rocky Road

 – by The Candy Shack

If you want to create a home-made treat for the kids this Christmas why not get them involved with this easy recipe. Mix in, and even top, with their favourite sweets. 

Recipe by 

Steve Burton

from

The Candy Shack
46 Queen’s Road, Lowestoft

Ingredients: makes 12

• 200g digestive biscuits

• 135g butter or margarine

• 200g dark chocolate 

• 2-3 Tbsp golden syrup

• 100g mini marshmallows

• icing sugar, to dust

• Optional: up to 100g of you favourite soft sweets, Haribo work really well.

Method

– Grease and line an 18cm square brownie tin with baking paper.

– Place the digestive biscuits in a freezer bag and bash with a rolling pin, until broken but not too fine.

– In a large saucepan melt the butter or margarine, dark chocolate and 2-3 Tbsp golden syrup over a gentle heat, stirring constantly until there are no, or almost no, more lumps of chocolate visible, then remove from the heat and leave to cool.

– Take the biscuits, mini marshmallows and up to 100g of additional ingredients (your favourite sweets), and stir into the chocolate mixture until everything is completely covered.

– Tip the mixture into the lined baking tin and spread it out to the corners. Chill for at least 2 hours then dust with icing sugar and cut into 12 fingers.

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