I really don’t understand how these haven’t made it to this blog before. Rocky Road is one of my absolute favourite treats. I love the rich, chocolately, biscuity bite and the occasional soft, sweet taste of marshmallow. I’m normally quite good at restraint with the things I bake, I try a bit, then I give it away to friends. With these though I have a real problem, I have to force myself to give them away or I’ll eat the whole batch.
Rocky Road is ridiculously easy to make, but it’s always guaranteed to impress. This is an adapted Nigella Lawson recipe and I’ve made it countless times. Every time it’s been greedily gobbled up by a very appreciative audience. It’s a good recipe to chuck in any left over baking bits and bobs too. Any type of chocolatey treat seems to work well, and raisins or cherries are also delicious. You could stop with the dark chocolate base if you wanted, but I do like the contrast of the layer of milk chocolate.
Just before we go onto the recipe, i want to say a quick apology for the quality of the photographs today. I’m having some issues with my camera. I suspect it may have something to do with the drenching it got when we were taking photographs during the recent typhoon….. Until I manage to sort it out I’m making do with iPhone pictures so the quality isn’t fantastic.
Double Chocolate Rocky Road Bars
(adapted from Nigella Lawson – makes about 20 bite sized squares)
220g dark chocolate (at least 70% cocoa)
2 tablespoons golden syrup
150g digestive biscuits
50g mini marshmallows
300g milk chocolate
Melt the dark chocolate, butter and golden syrup together in a heavy based pan.
In a bowl or a freezer bag, bash the biscuits with the end of a rolling-pin. You want to achieve a mixture of crumbs and larger biscuit pieces. Add in the malteasers and give them a couple of bashes, but keep them mostly whole.
Add the biscuits to the chocolate mixture and stir through.
Add the marshmallow and combine.
Pour the mixture into a lined tinned and push it down with the back of a spoon. Put it into the fridge to chill and harden.
As it begins to harden, melt the milk chocolate. Pour across the top and spread into an even layer.
Chilli in the fridge until the chocolate is completely set.
Cut into about 20 bite sized pieces.