Rocky Road
Over a year ago
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Ingredients
- 1 cup Mini marshmallows
- 1 cup Milk chocolate chips
- ½ cup Dark chocolate chips
- 1 cup Digestive biscuits
- 1 cup Sultanas or any dried fruit
- 35g Butter
Accompaniment
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Description
Cruncy, chocolatey, goodness!
Method
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1
Grab a 24cm square tin, if you want to line with baking paper to make it easier to remove, feel free. Set aside the pan for later.
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2
Don't weigh the biscuits out whilst they are still whole, bung a few in a sandwich bag and seal, simply bash with a rolling pin until you get a biscuit rubble - keeping some fairly sized chunks for the crunch.
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3
Now you weigh out the biscuits, weigh the sultanas and marshmallows out and you keep the biscuits and fruit in a medium sized bowl ready for the chocolate and butter.
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4
Melt the chocolate and butter together, either over a double boiler or in the microwave.
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5
Once everything is melted together pour over the biscuit and fruit, mix together. It might look like there's not enough chocolate, but there is! Just bare with it.
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6
Pour the chocolately mix into your tin and put in the fridge for around 2 hours, if you can wait - leave over night.
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7
Once the rocky road has set cut in to slices, serve and enjoy!
Chef's Tips
If you don't have cup measures , here are the weights in grams.
165 grams of sultanas.
200 grams of milk chocolate chips
100 grams of dark chocolate chips
140 grams of digestive biscuits
35g butter
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