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About the Recipe
This recipe couldn't be any easier - the only equipment you need is a saucepan, a bowl, and a tray (and a fridge, obviously!) I must have made this countless times as a kid, because it made very little mess in the kitchen, and it's now a go-to when I want to make some sweet treats with as little effort as necessary.
Rocky road is also super customisable - Digestives are the classic choice for the biscuit base, but ginger nuts work surprisingly well so don't be afraid to try different biscuits out; and while the base recipe from the Hummingbird Bakery uses raisins it's your kitchen so if you're not keen, sub them out for something you'll love! We used marshmallows in ours, but raisins or freeze-dried fruit work, or experiment!
Ingredients
400g unsalted butter
200ml golden syrup
100g cocoa powder
800g crunchy biscuits, bashed into small chunks
200g other fillings - we used marshmallows
Preparation
Line your baking tray(s) with greaseproof paper.
Put the butter, golden syrup, and cocoa powder in a saucepan over medium heat, stirring occasionally, until melted and combined. Set aside to cool slightly.
Put the biscuit chunks and whatever other fillings you want to use together in a mixing bowl.
Pour over the chocolate mixture — if using marshmellows this is why we suggest letting the butter mix cool a bit because otherwise this will melt the marshmellows! Mix with a wooden spoon until well-combined and everything is evenly dispersed
Press this into the prepared baking tray, using a spoon to compress it as much as you can. Cover with another sheet of greaseproof and leave to cool completely while you make space in the fridge.
Refridgerate for a couple of hours, ideally overnight, or until you can’t resist temptation any more.
Dust with a generous amount of icing sugar and cut into squares or bars, and store in the fridge.