Another wonderful chocolate based treat, with a couple of surprises added to the mix.

Andrew: Basically this is very similar to the fridge cake recipes. All were made at the same time.

Dawn: We do the work so you don’t have to. 

Andrew: This is perfect for sharing with colleagues if you have a work ‘cake-off”.

Dawn: And a great way to win friends.

Ingredients

250g digestive  biscuits 

300 g dark chocolate (or a combination of milk/dark chocolate to suit your taste)

100g unsalted butter

150g golden syrup

100g glace cherries- chopped

A handful of mini marshmallows

Method

• Use cling film to line a shallow, square-shaped tin or a loaf tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. Put them in a plastic bag or clean tea towel first for less mess.
• Leave a few chunky bits for texture.
• Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.
• Remove the bowl from the heat and stir in the broken biscuits.
• When cooled a little, stir in the cherries and marshmallows
• Spoon the mixture into the tin. Level the surface by pressing it down and scoring with a fork..
• Put the chocolate mixture in the fridge for between 1-2 hours to allow it to set.
• Turn out the Rocky Road and peel off the cling film.
• Cut the cake slices and enjoy!

Andrew: Alternatively you can spoon the mix onto greaseproof paper on a baking tray, for ready made chunky portions.

Dawn: Sounds absolutely delicious!

Andrew: They were, and they didn’t last long either.

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