Ruby & Gold Rocky Road
Uncategorized

Ruby & Gold Rocky Road

My ruby & gold rocky road consists of chocolate, and lots of it. Studded, and made rocky with crunchy rich tea biscuits, mini marshmallows, and then my ruby and gold element in the form of milk chocolate coated honeycomb bars and glace cherries. What make this a great treat to have on hand is that you can stash it in a tin or in the fridge for times when something sweet is needed, plus it make a great edible gift. I always make a few batches post Christmas as well to use up any left over chocolates. Although, made with chocolates that nobody claims to like but when chopped up and put into a rocky road everyone devours them.

It’s a very straight forward recipe no more difficult that melting chocolate, butter and golden syrup together then stirring through the rest of the ingredients and tipping it into a tin to set for a couple of hours before cutting into delicious crunchy chocolate bars.

My festive ruby and gold rocky road is very easy to make and requires next to no cooking. Studded with crunchy biscuits, honeycomb, marshmallows, and the shiny ruby redness of cherries it makes the ideal treat for this time of year for when guest drop by or as a solo treat for yourself with a cup of tea. It's a very versatile recipe that lends itself well to almost any sweet ingredient you wish to add.

[cooked-sharing]

Ruby & Gold Rocky Road

Yields1 Serving

 150 g Dark chocolate
 150 g Milk chocolate
 125 g Unsalted butter
 2 tbsp Golden syrup
 125 g Rich tea biscuits
 125 g Glace cherries
 125 g Milk chocolate coated honey comb bars
 125 g Mini marshmallows
 1 tsp Icing sugar, to dust

1

Grease and line a 20cm square tin and line with parchment paper allowing a little overhang to help remove the set rocky road later.

2

Melt together the dark chocolate, milk chocolate, butter, and golden syrup over a low heat stirring constantly.

3

Pour a little of the chocolate into a small bowl and set aside. Let the rest of the chocolate cool while you get on with preparing the rest of the ingredients or pour into a large mixing bowl to speed up the cooling process.

4

Crush the biscuits and honeycomb bars in your hands and let the pieces fall into the chocolate, you want pieces of all sizes. If you prefer add them to a zip lock bag and bash with a rolling pin and tip into the melted chocolate.

5

Add the glace cherries and marshmallows and stir everything together with a spatula. Tip into the lined tin, drizzle over the reserved chocolate and smooth the top a little before placing in the fridge for at least two hours to set.

6

Remove from the fridge lift the rocky road out of the tin by the parchment paper. Make four cuts down and four across to make 16 squares. Pile on a plate. Add the icing sugar to a small tea strainer and dust the rocky road with icing sugar.

Ingredients

 150 g Dark chocolate
 150 g Milk chocolate
 125 g Unsalted butter
 2 tbsp Golden syrup
 125 g Rich tea biscuits
 125 g Glace cherries
 125 g Milk chocolate coated honey comb bars
 125 g Mini marshmallows
 1 tsp Icing sugar, to dust

Directions

1

Grease and line a 20cm square tin and line with parchment paper allowing a little overhang to help remove the set rocky road later.

2

Melt together the dark chocolate, milk chocolate, butter, and golden syrup over a low heat stirring constantly.

3

Pour a little of the chocolate into a small bowl and set aside. Let the rest of the chocolate cool while you get on with preparing the rest of the ingredients or pour into a large mixing bowl to speed up the cooling process.

4

Crush the biscuits and honeycomb bars in your hands and let the pieces fall into the chocolate, you want pieces of all sizes. If you prefer add them to a zip lock bag and bash with a rolling pin and tip into the melted chocolate.

5

Add the glace cherries and marshmallows and stir everything together with a spatula. Tip into the lined tin, drizzle over the reserved chocolate and smooth the top a little before placing in the fridge for at least two hours to set.

6

Remove from the fridge lift the rocky road out of the tin by the parchment paper. Make four cuts down and four across to make 16 squares. Pile on a plate. Add the icing sugar to a small tea strainer and dust the rocky road with icing sugar.

Ruby & Gold Rocky Road

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: