I have made my fair share of Rocky Road, including different varieties of the easiest and most satisfying chocolatey treat there is! So for those of you have been asking, here is the ultimate recipe I use to base my other creations on. Much better to have it in one place isn’t it?

For more other versions search Biscoff, Unicorn, Cookies and Cream and Easter Rocky Road.

NOTE: I use just chocolate in the below recipe, partly because it’s easier and I just always have – but that doesn’t mean you have to! You can add a dollop or two of golden syrup along with some butter to help bind the ingredients together a little better if you wish but I find it a bit greasy for my liking. Try both and see what you think though I know loads of people who have used the below and loved it. If you are adding syrup/butter, add 100g of both and heat with the chocolate.

Ingredients (makes one 23cm tray bake tin sized amount. This can cut into 10-12 medium sized pieces and 16-18 smaller bitesize chunks):

• 125g crushed digestive biscuits
• 125g mini marshmallows
• 400g milk chocolate
• 75g Maltesers, mixture of crushed and whole
• 50g white chocolate, to decorate

Method:

1. Line a square tin with butter and cling film or baking paper and set aside. Heat the chocolate in a pan over a low heat or in short bursts in the microwave until almost all of it has melted. Take off the heat and continue to stir until there are no lumps and the chocolate is runny and smooth
2. Place the digestive biscuits into a sandwich bag and crush with a rolling pin until you have fine crumbs – add to a mixing bowl and then take half of the Maltesers and break them into small chunks by hand
3. Add the marshmallows along with the remaining whole Maltesers to the mixing bowl and pour three quarters of the chocolate into the mixing bowl (you’ll want to leave some for the end) and stir into all the ingredients until completely covered
4. Pour the mixture into your lined square brownie tin, pressing down on the mixture with the back of a spoon so the rocky road is compressed into the tin. Pour the remaining chocolate on top so it fills any gaps.
5. Heat your white chocolate and drizzle on top of the rocky road before setting in the fridge for up to two hours. I often leave mine to set overnight if I’m making for a party and then take it out half an hour before cutting up and serving

Enjoy! Nic x

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