Rocky Road

Rocky Road (with all the bad stuff)

June 6, 2015 by: bright-admin Biscuit, Bites, Dessert, Indulgent, Traybake

I’m off to my friend, Will’s, BBQ and I refuse to go empty handed but I also don’t have much time. These rocky road bars are simple, quick and a massive crowd pleaser.

Will is a chocolate fiend, if he’s having a chocolate treat he is having a CHOCOLATE treat. There’s no time for nuts or raisins or anything that might look suspiciously healthy, hence why this rocky road slab is pure indulgence. However, if you like a particular nut, or chocolate bar go hence forth and personalise your rocky road, that’s the beauty of it. You can swap any of the extras for pretty much anything you fancy. I’ve got a new found love for Crunchies – hence why I’ve popped them in – and my boyfriend was adamant he wanted some popcorn, so in that went too.

These are a sure set (easy) dessert to take to a party/event – enjoy!

Ingredients for Rocky Road

200g unsalted butter
50g golden syrup
350g chocolate (I used a mix of milk and dark)
45g mini marshmallows
3 Crunchie bars (32g each – roughly chopped)
20g salted popcorn
4 hobnob biscuits (plain – roughly chopped/broken)
150g white chocolate

12×9 inch baking tray – lined with baking paper

makes about 16 squares

1) In a large bowl melt together the butter, golden syrup and the 350g of (broken up) choocolate. (For my preferred melting method click here and go to number 11). While this is melting stir occasionally and once done set aside for a moment to cool just a little.

2) Once it has cooled slightly chuck in the marshmallows, Crunchie’s, popcorn and hobnobs. Mix together with a wooden spoon until everything is evenly mixed.

3) Pour this into your prepared baking tray and flatten the top to make sure that it is evenly spread. Pop this in the fridge briefly while you prepare the next section.

4) Melt the white chocolate over a medium heat, stirring occasionally. Once the white chocolate has melted, take the rocky road slab from the fridge and drizzle/pour over the slab. I used the back of a spoon to drizzle the white chocolate.

5) Leave to cool in the fridge for a minimum of 2/3 hours – preferably overnight. Then cut into squares (size of your choice) with a sharp knife.

Rocky Road bars – done.

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