serves 24
difficulty Moderate
equipment
  • saucepan
  • foil tray(236mmx296mm)
  • small sieve
  • rolling pin
author Sammie
write-up Write Up
forked from Rocky Road Crunch Bars
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
250 g   250 g dark chocolate  
  1. chop both sorts of chocolate small, or use chocolate melts, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. put the biscuits into a freezer bag and bash them with a rolling pin to get big and little sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. take the pan off the heat, add the crushed biscuits, whole glace cherries, raspberry sweets and mini marshmallows. turn carefully to coat everything with syrupy chocolate.
  4. tip into a foil tray (236mmx296mm), smoothing the top as best you can, although it will look bumpy.
  5. refrigerate until firm enough to cut, which will take about 1 1/2 - 2 hours. then take the set block of rocky road out of the foil tray ready to cut.
  6. push the icing sugar through a small sieve to dust the top of the rocky road. with the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
150 g   150 g milk chocolate  
175 g   175 g soft butter  
  60 ml 60 ml golden syrup  
200 g   200 g amaretti biscuits (not the soft ones)  
150 g   150 g red glace cherries  
  1 pkt 1 pkt chewy raspberry sweets  
125 g   125 g mini marshmallows  
  15 ml 15 ml icing sugar