Rocky Road Jumbles Recipes

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

ROCKY ROAD

Steps:

• Grease a 9 x 9 inch pan.
• Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted. Remove from heat. Stir in marshmallows.
• Pour into prepared pan. Cool. Can be put into refrigerator to cool. Cut and Enjoy!

ROCKY ROAD JUMBLES

Steps:

• Line two baking sheets with nonstick foil.
• Place chips in a large microwave safe bowl.
• Stir in corn syrup and cream.
• Microwave on high for 1 minute. Remove and stir until chocolate is completely melted and smooth.
• Stir in raisins, marshmallows and nuts.
• Using a cookie scoop (or a regular spoon if you don't have one) drop mixture onto prepared sheets.
• Refrigerate 2 hours to set.
• Store in airtight container at room temp for up to two weeks.