Rocky Road

Rocky Road Squares

 

 

110g butter, softened.
300g dark chocolate, broken into chunks
3 tbsp Golden syrup
200g digestive or leftover biscuits, crushed to small pieces
100g marshmallows

100g mixed nuts

200g leftover chocolate chopped or crushed

50g glace cherries-halved

 

Line a 9inch square cake tin with a triple layer of cling film or baking parchment

Over a pan of simmering water, melt in a bowl the butter, chocolate and golden syrup.

 

Meanwhile in a large bowl mix together the biscuits, almonds, marshmallows and chocolate leftovers and halved cherries.

When the chocolate mixture has melted thoroughly pour it onto the biscuit mixture and mix well until combined.

 

Pour the chocolate and biscuit mixture into the lined cake tin and flatten with a spatula or mixing spoon.

Transfer to the fridge and allow to set for 3 hours.

Cut into squares and dust with icing sugar.