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Easy rocky road

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients

  • Prep: 15 mins
    Cook: 5 mins
    plus chilling
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 320
  • Carbohydrates 31
  • Saturated Fat 11
  • Sugar 20
  • Protein 3
  • Fat 20
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 320
  • Carbohydrates 31
  • Saturated Fat 11
  • Sugar 20
  • Protein 3
  • Fat 20
  • Fibre 3
  • Salt 0.5

Ingredients

  • 200g digestive biscuits(Rich Tea can also be used)
  • 135g butteror margarine
  • 200g dark chocolate(70% cocoa works best)
  • 2-3 tbsp golden syrup
  • 100g mini marshmallows(chopped regular marshmallows work too)
  • icing sugarto dust
  • raisins, dried cranberries or any dried fruit
  • nuts
  • popcorn
  • honeycomb, broken into pieces

Method

  1. Grease and line an 18cm square brownie tin with baking paper. Place biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.

  2. In a large saucepan melt the butter, chocolate and golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

  3. Take the biscuits, marshmallows and any additional ingredients and stir into the chocolate mixture until everything is completely covered.

  4. Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

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