So Rocky Road. I’ve never made it before. It’s basically just the American name for Tiffin with added marshmallows. Unless I’ve done it horribly wrong. But, you know what? If I have, I’m going to do it again because it was amazing! It tastes awesome and feels really nice in your mouth. I made this huge batch. It lasted for around 24 hours.
I used digestive biscuits and cherries like I do with my tiffin because I love cherries. You could use raisins or any other dried fruit instead and swap the digestives for rich tea. I prefer the flavour of digestives, but rich tea do stay crunchier so just depends on your preference. To make my possibly not at all right but gorgeous non-the-less rocky road,
You Will Need
- 110g Butter
- 2 tbsp. Sugar
- 2 tbsp. Golden Syrup
- 1 tbsp. Cocoa powder
- 225g Digestives
- 100g Glacé cherries
- 100g Mini marshmallows
- 225g Chocolate
Firstly, lightly grease a deep baking tray or casserole dish. All our baking trays are a little too big so I use a ceramic casserole bowl type. Then, make sure it fits in your fridge. This is a no-bake recipe but it will need to go in the fridge to set for an hour or so.
Next, bash the biscuits in a large mixing bowl making sure you leave plenty of lumps.
Chop the cherries roughly and add them to the biscuits along with the marshmallows. Mix them all up.
Place the butter, syrup, cocoa and sugar in a large saucepan over a medium heat and stir constantly until melted.
When it’s a smooth mixture, pour into the bowl with the biscuit mix and stir together until everything is chocolate coated.
Tip the mixture into the baking tray and use your fingers to press out to the edges and flatten. I absolutely love this bit. It’s so wonderfully sticky and squishy with the marshmallows.
Once flat and compressed, place the baking tray in the fridge to cool slightly.
Next, melt the chocolate either in a bowl over a pan of water or in the microwave. Remove the tray from the fridge, pour over the chocolate and spread evenly before returning to the fridge and leaving to cool for about an hour.
- • 110g Butter
- • 2 tbsp. Sugar
- • 2 tbsp. Golden Syrup
- • 1 tbsp. Cocoa powder
- • 225g Digestives
- • 100g Glacé cherries
- • 100g Mini marshmallows
- 225g Chocolate
- Crush the biscuits in a large mixing bowl. Leaving big chunks
- Roughly chop the cherries
- Add cherries and marshmallows to the biscuits
- Place the cocoa, syrup, butter and sugar in a pan over a medium heat
- Stir constantly until melted and smooth
- Pour the melted mixture over the biscuits
- Stir together well
- Tip into a lightly greased baking tray
- Press into the sides and flatten with fingers
- Place in the fridge to cool
- Melt the chocolate over a pan of simmering water
- Remove tray from the fridge
- Pour over chocolate and spread evenly
- Return to the fridge to cool for 1 hour