There are tons of versions of this and you can customise it to add or leave out whatever ingredients you fancy (apart from maybe the chocolate!) so that it’s got all your favourite tea-time treats in. Generally it’s always a mix of chocolate, broken biscuits and marshmallows – the lumpy appearance when everything is combined giving it the famous name.
Classic Rocky Road
- 300g chocolate (I prefer a mix of dark and milk, but either of those on their own would be just fine)
- 125g butter
- 2 tbsps golden syrup
- 200g digestive biscuits
- 75g raisins
- 100g mini marshmallows
Line a 20cm square pan with greaseproof paper (it doesn’t matter if your pan is a little bigger or smaller). Melt the chocolate, butter and syrup together in bowl over simmering water; it’s important not to melt chocolate too quickly so stick to a low heat.
Meanwhile, break your biscuits into pieces into another bowl and add the raisins. Once the chocolate and butter mixture is melted and glossy, pour it over the biscuits and raisins. Use a spatula to scrape all the chocolate from the melting bowl into the biscuit bowl, then stir everything together until everything is coated. Lastly add the marshmallows – this way they won’t melt too much in the warm chocolate. Tip the chocolaty mixture into the prepared tin and use your spatula to press everything firmly into the corners, levelling off the mix; you’ll be left with a lovely ‘rocky’ surface. Chill in the fridge until set, a couple of hours should do it if you can’t wait any longer. Remove from the tin, peel away the greaseproof and chop into whatever size pieces you desire!