6 February, 2018
Rainbow Rocky Road
Whilst looking through old photographs earlier, I spotted this Rainbow Rocky Road that I made last year! This is a very indulgent Rocky Road! It is intensely chocolatey and packed with treats! It’s an easy, no bake recipe and you can substitute in your favourite biscuits or sweets. Just make sure that the quantities follow the recipe so that it sets and sticks together! It’s an ideal treat to make at this time of year when you may still have biscuits and sweets hanging around the house after Christmas! And your diet has fallen by the wayside!!!
Ingredients (to make 16 squares)
- 250g unsalted butter
- 600g dark chocolate (minimum 70% cocoa solids), roughly chopped
- 3 tbsp golden syrup
- 150g Golden Oreos
- 80g pink wafer biscuits, halved
- 150g coloured marshmallows
- 100g Crunchie, broken into pieces
- 140g Crispie M&M’s
- 1 tsp rainbow sprinkles/nonpareils
Method
- Grease and line a 20cm square cake tin. Melt the butter, chocolate and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little.
- Pour a 1cm layer of the chocolate mixture over the base of the prepared tin. Scatter half of each of the biscuits, marshmallows, honeycomb and M&M’s over the base. Pour over half of the remaining chocolate mixture, then shake the tin a little to allow the chocolate to fill the holes.
- Make a second layer with the remaining biscuits, marshmallows, honeycomb and M&M’s (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the tin as before to encourage the chocolate into any holes.
- Scatter the reserved ingredients and then finally scatter over the rainbow sprinkles. Leave to set in the fridge (or somewhere cool) for at least 4 hours, before cutting into squares to serve.
***Recipe taken from ‘Rainbow Bakes’ by Mima Sinclair.***
*Photograph credit – Greg Rees* ♥