AuthordanieldiverMy 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.
Grease and line a 20cm square tin and line with parchment paper allowing a little overhang to help remove the set rocky road later.
Melt together the dark chocolate, milk chocolate, butter, and golden syrup over a low heat stirring constantly.
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.
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.
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.
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
Directions
Grease and line a 20cm square tin and line with parchment paper allowing a little overhang to help remove the set rocky road later.
Melt together the dark chocolate, milk chocolate, butter, and golden syrup over a low heat stirring constantly.
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.
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.
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.
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.