Rachel Allen's rocky road is a really classic recipe - tried and tested and absolutely loved by our readers.
With just four ingredients and taking just 20 minutes to make, this is a very simple and absolutely delicious version of a rocky road, with a little honeycomb twist. Unlike out classic rocky road, it contains two Crunchie bars, broken up into chunks to add something a little different to the flavour. To make it look as classic as possible, use mixed white and pink marshmallows. Allow enough time for the chocolate to cool down before you stir in the marshmallows, so that the keep the best texture. This always goes down well at bake sales, especially if you're offering cups of tea as well. A great afternoon treat.
Ingredients
- 450g milk chocolate, broken into pieces
- 150g ginger nut biscuits, broken into 1cm chunks
- 100g mini marshmallows
- 2 x 40g Crunchie bars, cut into 1cm chunks
WEIGHT CONVERTER
Method
- Line the base and sides of a 20cm square cake tin, with baking parchment.
- Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it’s too hot, the marshmallows will melt.)
- Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.
Top tip for making Rachel Allen's rocky road
You can add raisins or cherries to add a fruity taste or fudge pieces to make it even sweeter.
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