Rocky Road
A chocolate lovers dream with crunchy biscuit and gooey marshmallow. So easy to make and makes a lovely gift if popped into cellophane bags and tied with pretty ribbon. #festiverecipe
Rocky Road
A chocolate lovers dream with crunchy biscuit and gooey marshmallow. So easy to make and makes a lovely gift if popped into cellophane bags and tied with pretty ribbon. #festiverecipe
Open in Cookpad AppSteps
- 1
In a heavy based saucepan, melt the butter, syrup and chocolate ensuring not to burn. Save 125ml of this for pouring over later.
- 2
Bash the biscuits in a freezer bag until broken into small pieces and crumbs.
- 3
Fold the biscuits and marshmallows into the chocolate mixture and stir.
- 4
Put into a 24cm x 24cm tin lined with tin foil and press down with the back of a spoon.
- 5
Pour over the reserved chocolate mixture and smooth over the top of the cake mixture.
- 6
Refrigerate for 2 hours. Leaving it any longer is pretty impossible but try to make sure it is set hard before being tempted to eat.
- 7
Cut into squares or fingers and dust with sieved icing sugar.
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