Along with tiffin, rocky road is one of those fridge cakes that's ridiculously easy to make and always a crowd-pleaser. It's particularly popular with kids, of course, thanks to the ridiculously high sugar content and lack of anything vaguely resembling a fruit or vegetable. This is a basic recipe that is very forgiving if you want to play around with using different biscuits, adding a variety of dried fruit or nuts or even chopping in some bits of Crunchie or adding a few Maltesers.
- 200g biscuits (we used chocolate digestives, but ginger nuts, ordinary digestives or Rich Tea would all work)
- 180g dark chocolate
- 3 tablespoons golden syrup
- 100g unsalted butter
- 100g marshmallows (use small ones, like the ones you get on the top of hot chocolate, or cut up larger ones - although that is a sticky business!)
- 75g other ingredients of your choice, if you like. We added raisins but you can freestyle it with whatever you have around.
1. Line a square baking tin with greaseproof paper.
2. Melt the butter, chocolate and golden syrup gently in a large pan then set aside to cool.
3. While the mixture is cooling, tut the biscuits in a bowl and bash or break into bits. Add them to the pan along with the other ingredients and mix well so that everything is coated.
4. Spoon the mixture into the tin and flatten down. Put in the fridge to set for a few hours or overnight before cutting into pieces.
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