Rocky Road

My preferred version of the classic American take on the good old no bake chocolate biscuit cake / tiffin I grew up with (before discovering mini marshmallows!). VERY sweet!

1. 1

   Line a 20 cm square baking tin with baking paper, with an overhang on two sides.
   Break the chocolates into small pieces and put 250 g dark chocolate and all of the milk chocolate into a heatproof bowl and melt over a pan of simmering water (or in a microwave if you prefer). Keep 100 g dark chocolate for the topping.
   Melt the butter and syrup in a separate saucepan, then pour over the melted chocolate and stir smooth.
   Break the biscuits into chunks (you can put them in a bag and bash with a rolling pin, but don't go too mad as you don't want all crumbs!) then add them to the pan together with the marshmallows, raisins / sultanas and pecans (roughly chopped). Stir well together. Pour into the tin, spread out evenly then chill in the fridge for 2 hours until set.
   Melt the remaining 100 g dark chocolate and pour over the chilled 'cake'. Put it back in the fridge until the topping has set, then cut into 16 squares, or into 2 blocks that you can then slice as required.
   Unsurprisingly, this keeps well in the fridge! Or in an airtight tin at room temperature if you don't want it to be rock hard.