Rocky Road

September 19, 2017

This is a recipe I have been making for years because it is such a hit with family and friends - It is so versatile that I am pretty sure my recipe changes slightly each time I make it! It can be whatever you want it to be - more of one thing, less of another it is up to you - I am just giving some guidelines!

 

INGREDIENTS

 

- 50g Sugar

- 1tbsp Golden syrup

- 40g Cocoa powder

- 110g Butter (unsalted)

-  3 'Crunchie' bars

- 2 'Double decker' bars

- 2 'Mars' bars

- 2 handfuls of 'Malteasers'

- 2 ' Fudge' bars

- 140g Digestive biscuit

- 200g Milk chocolate

- 100g White chocolate

 

METHOD

 

- Grease and line a square tin with baking parchment.

 

- Place biscuits in a refrigerator bag and using a rolling pin break up the biscuits into small pieces.

 

- Slice all the chocolate bars into chunks and set aside.

 

- In a saucepan place the sugar, syrup, cocoa powder and butter and heat slowly until everything has dissolved and a smooth mixture has been produced.

 

- Allow to cool slightly before adding in the biscuits and stirring until every piece has been coated in the chocolate mixture.

 

- Pour in all the chunks and stir until the pieces are evenly distributed.

 

- Tip the mixture into the square tin and use a wooden spoon to press down the mixture so that it is flat.

 

- Place in the fridge and leave to set for 1hr.

 

- Melt the milk chocolate over a pan of hot water and set aside to cool slightly.

 

- Pour the melted chocolate over the slab of rocky road and ensure the chocolate coating is smooth and even.

 

- Allow the chocolate to set before melting the white chocolate over a pan of hot water and, using a metal spoon, 'flick' white chocolate over the surface of the rocky road to create an artistic effect.

 

- Remove the rocky road from the tin and cut into squares before serving.

 

- If kept in an airtight container this rocky road will last for up to 5 days - if it hasn't all been eaten before then!

 

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