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Preparation
in 10 minutes
Cooking
in 10 minutes
Cooling
in 180 minutes
- Melt butter, chocolate and golden syrup slowly over a low heat.
- Allow to cool for 5 minutes before adding the marshmallows, the mixture will still be hot which means the marshmallows will melt slightly.
- Once the marshmallows have been added, allow to cool for another 5 minutes.
- Meanwhile, chop the Meltos and Chocolate Fingers up into chunks.
- Stir the chopped up biscuits into the milk chocolate mixture and stir to until it is all combined
- Press into a baking tin which has been lined with either greaseproof paper or clingfilm.
- Melt the white chocolate and use to decorate the top of the rocky road
- Set in the fridge for around 3 hours.
Ingredients
3
100
g
70
g
mini marshmallows
300
g
milk chocolate
3
tbsp
golden syrup
150
g
butter
50
g
white chocolate
Nutritional & Dietary
Gluten free
No oat added
No sesame added
No yeast added
Wheat free
Vegetarian
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