Rocky road



Ingredients 9
Servings 2
Minutes 00:30

Ingredients

Serving Change
  • 250
    g
    unsalted butter, plus extra for greasing
  • 600
    g
    dark chocolate (minimum 70% cocoa solids), roughly chopped
  • 3
    Tbs
    golden syrup
  • 150
    g
    plain sandwich biscuits
  • 80
    g
    pink wafer biscuits, halved
  • 150
    g
    coloured marshmallows
  • 100
    g
    honeycomb, broken into pieces
  • 140
    g
    Crispie M&M's
  • 1
    tsp
    rainbow sprinkles/ nonpareils
 

Method

00:30
 

Grease and line a 20cm square cake tin with baking parchment. Melt the butter, chocolate and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little.

Pour a 1cm layer of the chocolate mixture over the base of the prepared tin. Scatter half of each of the biscuits, marshmallows, honeycomb and M&M’s over the base. Pour over half of the remaining chocolate mixture, then shake the tin a little to allow the chocolate to fill the holes.

Make a second layer with the remaining biscuits, marshmallows, honeycomb and M&M’s (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the tin as before to encourage the chocolate into any holes.

Scatter with the reserved ingredients and then finally scatter over the rainbow sprinkles. Leave to set somewhere cool (or the fridge) for at least 4 hours, before cutting into squares, to serve.

Extract from Rainbow Bakes by Mima Sinclair. Published by Kyle Books and distributed by Jonathan Ball Publishers. Available in all good book stores.



To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.




SaveSave
 

Read more on: rocky road  |  food24  |  recipes
 

NEXT ON FOOD24X

Rainbow meringues

2016-11-16 14:25
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.