Ingredients
Method
- Line the base and sides of an 8 inch (20cm) square baking tin with baking paper.
Mix the dry ingredients together
- Measure out the biscuits and put them in a large mixing bowl. Use something like a rolling pin and bash the biscuits into small chunks. You want to end up with some larger biscuit pieces among your smaller crumbs so that your rocky road still has some texture.
- Measure the raisins/sultanas and marshmallows or any of the other extras your adding, and pop them in the bowl with the biscuits.
- Cut any large marshmallows into halves/quarters with some kitchen scissors. Set them aside for now.
Mix the wet ingredients together
- Measure the butter or margarine and golden syrup and add them to a pot. Break up the chocolate then add that to your pot.
- Melt everything together over a low heat, stirring all the time.
Make the rocky road
- Pour the butter / chocolate mixture over your biscuits. Stir it all in with a spatula or wooden spoon. Add the marshmallows and keep stirring until it all looks well coated.
- Tip the rocky road mixture into your prepared baking tin. Press it down and into all four corners with the back of a spoon/spatula.
- Leave the rocky road to set somewhere cool or in your fridge for a few hours.
- Once its set, remove the rocky road from the tin and cut it into squares.
Notes
Freeze the marshmallows for around half an hour before you start making the rocky road to stop it melting when you add the chocolate.