Fancy a little rocky road recipe?
Does anyone fancy a rich, decadent yet simple chocolatey recipe? With Red Nose Day just around the corner, the cake sale season is well and truly starting, so here is an opportunity to share a big cake sale and coffee morning favourite: the humble rocky road.
Is there anything worse than trying to whip up the perfect bake at silly o’clock the night before a cake sale? Before you panic, run to the shops and buy a pack of fairy cakes, check this simple yet indulgent recipe: it is foolproof, quick to put together and a great way to get the children involved in the kitchen.
My toddler is getting more and more interested in cooking (making a mess in the kitchen?). This recipe is a perfect introduction to baking (without the baking bit!). My little lady could do everything by herself apart from melting the chocolate.
Her favourite bit was bashing the biscuits with a rolling pin!
The beauty of rocky road is you can add or remove ingredients to make it the treat you really want it to be. Swap digestive biscuits with rich tea biscuits or even cookies if you fancy. If you like, you can add nuts or dried fruit, coconut flakes or glacé cherries. Be creative and experiment: you have nothing to lose!
For this Red Nose Day Rocky Road recipe, I went for my favourite 70% dark chocolate, digestive biscuits, mini marshmallows and some of our favourite chocolate treats (Maltesers, Kinder eggs. M&Ms).
Red Nose Day Rocky Road Recipe
For this Red Nose Day Rocky Road recipe, I went for 70% dark chocolate, digestive biscuits, mini marshmallows and some of our favourite chocolate treats (Maltesers, Kinder eggs. M&Ms).
- 125 g unsalted butter at room temperature diced
- 300 g best-quality dark chocolate minimum 70% cocoa solids, broken into pieces
- 3 tablespoons golden syrup
- 150 g plain digestive biscuits
- 100 g mini marshmallows
- 100 g toppings e.g. Maltesers, nuts, dried fruit…
Half fill a medium pan with boiling water and simmer over a medium heat.
Place the butter, chocolate and golden syrup in a large heatproof bowl over the pan. Melt, stirring until silky smooth. Take off the heat and set aside to cool slightly.
In the meantime, put the biscuits into a zip bag and bash with a rolling pin until you have a mixture of crumbs and larger chunks.
Fold the biscuit pieces and crumbs into the melted chocolate mixture, then the marshmallows.
Once it is all nicely coated in chocolate, tip into a lined cake tray (24x24cm or 20x25cm). Smooth with a spatula and scatter toppings over the top, pressing slightly so they stick.
Pop in the fridge for at least two hours (or overnight). Once firm, remove from the tin and cut into around 20 squares and enjoy.
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