12 December, 2018
Festive Rocky Road
One of my favourite recipes this year was my “Easter Rocky Road’! It was extremely moreish! I’ve tweaked the recipe slightly, by swopping rich tea for ginger biscuits and the mini eggs for Christmas M&Ms and Maltesers Reindeer, to give it a festive twist!
Ingredients
- 200g dark chocolate
- 200g milk chocolate
- 50g butter
- 1 tbsp golden syrup
- 100g Ginger biscuits (broken into small pieces)
- 100g mini marshmallows
- 2 Crunchie bars (roughly chopped)
- Selection of festive chocolates (I used Christmas M&Ms, Maltesers Reindeer & white chocolate stars)
Method
- Gently melt both chocolates, the butter and golden syrup in a heatproof bowl set over a pan of simmering water.
- Stir in the biscuits, marshmallows and Crunchie.
- Line a 20cm square brownie tin with a double layer of clingfilm then tip in the chocolate mix and level out as much as possible.
- Sprinkle the surface with M&Ms, chocolate stars and Maltesers Reindeer. Add a dusting of edible glitter (optional).
- Put in the fridge to set overnight.
- Cut into squares to serve.
