This is my take on the Rocky Road. I love coconut, so I include a bounty bar in these. They are chewy and gorgeous to eat.
100g Dark chocolate (broken into pieces)
100g Milk chocolate (broken into pieces)
3 tbsp Golden Syrup
200g Digestive biscuits (graham crackers), roughly crushed
100g Mini marshmallows
1 Bounty bar (2 pieces)
- Line a 9″ square baking tin with baking paper.
- Place a bowl over a pan of simmering hot water, and add the chocolate, butter and golden syrup and heat until melted. Take the bowl off the heat.
- You have two options here. You can either wait about 5 minutes for the chocolate to cool down and then add the marshmallows and biscuits or add them whilst the chocolate is still hot. This depends on what consistency you prefer. By adding the marshmallows after the 5 minutes you will have Rocky Road bars with a more bulky texture because the marshmallows will remain intact. If you add them when the chocolate is still hot, the marshmallows will melt straight away and give you a more chewy consistency. I prefer the second version, but it’s your choice.
- Pour the mixture into the tin and spread to the edges. Chill for around 1 to 2 hours in the fridge, then cut into squares when ready to eat.