Rocky Road Recipe
This no-bake chocolate biscuit cake is a delightful treat that combines the rich flavors of dark chocolate, golden syrup, and a medley of fruits and marshmallows. The crunchy biscuit base is complemented by a smooth chocolate topping, making it an irresistible dessert perfect for any occasion. Dive into this easy-to-make recipe and enjoy every bite of its sweet and indulgent goodness.
— Constant Cookbook
Ingredients
- 8oz digestive biscuits - I used the dark choc ones for yours but works well with plain and rich tea too.
- 4oz butter
- 3 big tablespoons golden syrup
- 2 tablespoons cocoa powder
- handful of raisins
- handful marshmallow
- handful chopped glace cherries.
- 200g bar bornville choc
Instructions
- Melt butter, golden syrup and add cocoa powder - stir.
- Add raisins, cherries, marshmallow ( you can add anything like honeycomb too)
- pour in to the crushed biscuit mix and mix really well
- e a square tin with grease proof ( about 8-10 inch is ok)
- Pour mix in and spread and press down
- Melt the Bourneville and pour over and spread.
- Chill for at least 2 hours and then cut in to the size squares or diamonds you want!
- Sometimes I add some melted white choc on the top to give a marbled effect
Yield
Makes 20 pieces
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