225g/8oz butter
115g/4oz dark chocolate coarsely broken up
30ml/2 tbs caster sugar
30ml/2 tbs golden syrup
30ml/2 tbs cocoa powder
350g/12oz mixed digestive biscuits and ginger nuts
50g/2oz marshmallows
75g/3oz mixed white and milk choc chips
1) Line a 20cm/8in, about 2cm/1 inch deep square cake tin with baking parchment. Melt butter, chocolate, sugar, syrup and cocoa gently over a low heat until melted (or microwave, stirring every 20 seconds).
2) Put the biscuits in a large plastic bag and smash with a rolling pin. Stir into mixture with marshmallows and choc chips mixing everything well together.
3) Spoon mixture into tin but don't press down; should look like a Rocky Road! Chill for at least an hour.
4) Remove from tin and cut into 16 bars. If you like, dust with icing sugar before serving.
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