Ultimate Rocky Road Recipes
ULTIMATE ROCKY ROAD
A salty and sweet treat. Tooth achingly delicious!
Provided by blackforestblondie
Time 20m
Yield Makes Squares
Number Of Ingredients 9
Steps:
- Line a shallow, rectangular tin with greaseproof paper.
- Melt the chocolate, butter and golden syrup in a fairly large saucepan over a low heat until completley smooth and glossy.
- Bash the Maltesers with a rolling pin slightly, but leave some whole pieces. Do the same with the Crunchie.
- Add the peanuts, fudge, marshmallows, Maltesers and the Crunchie to the chocolate mix and combine thoroughly.
- Pour into the lined tin and chill for a few hours until completely set.
- When set, cut into small pieces and store in an airtight box in the fridge.
ROCKY ROAD
Provided by Shiran
Time 10m
Number Of Ingredients 6
Steps:
- Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
- In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
- Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.
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- Put milk and dark chocolate , butter and golden syrup in a large pan and melt gently over the low heat stirring until nice and smooth. Set aside.
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- Melt the butter in the pan, take off the heat. Add in the honey and the chocolate broken up. Stir until all melted and combined.
- Stir in half the biscuits and half the marshmallows and sweets until coated with chocolate. Then stir in the rest of the biscuits and a few more of the sweets.
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- Pre-heat oven to 350 degrees (180 degrees celsius). Line an 8 x 8 inch (20 x 20cm) square pan with parchment paper.
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