Great for an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly store cupboard ingredients that you may have stocked up on
200g (7oz) Digestive biscuits (Rich Tea can also be used)
135g (5oz) butter or margarine
200g (7oz) dark cooking chocolate (70% cocoa if you can get it)
2-3 tbsp golden syrup
100g (3 1/2 oz) mini marshmallows (or you can chop up regular sized marshmallows)
White chocolate buttons, to drizzle over at the end
Grease and line an 18cm square brownie tin with baking paper (if you don’t have a brownie tin, you can use a cake tin, or a roasting tin).
Put the digestive biscuits in a clean plastic bag and bash with a rolling pin or just the side of your fist until they’re all broken up (you want a combination of dust and up to 50p-sized bits). Put this aside for later.
In a big saucepan, melt the butter or margarine, dark chocolate and golden syrup over a low heat, stirring constantly until there are no or almost no lumps of chocolate visible, and it looks like a thick, gooey sauce.
Remove from the heat and leave to cool down for a couple of minutes (don’t let it go hard).
Take the biscuits, marshmallows and up to 100g of extra bits if you want to (dried fruit, nuts, popcorn), 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.
Melt the white chocolate in the microwave for 30secs, or by putting them in a bowl over a saucepan of hot water (make sure the bottom of the bowl isn’t touching the water).
Once melted, drizzle the white chocolate over the top of the traybake in a random pattern.
Put the Rockin’ Rocky Road in the fridge for at least 2 hrs then cut into blocks.