Cel­e­brate the good times!

See in the New Year with this cel­e­bra­tion-themed rocky road

Easy Cook - - NEWS SEASONAL -

Rocky road

Grease and line a 20cm square cake tin with bak­ing parch­ment. Melt 250g un­salted but­ter, 600g

dark choco­late, chopped, and 3 tbsp golden syrup in a heavy­based pan over a low heat, stir­ring un­til smooth. Set aside. Pour a 1cm layer of the choco­late mix over the base of the tin. Scat­ter over 75g plain sand­wich bis­cuits, 40g pink wafers, halved, 75g marsh­mal­lows, 50g hon­ey­comb, bro­ken into pieces, and 70g M&M’s over the base. Pour over half of the re­main­ing choco­late mix­ture, then à > i Ì i Ì > ÌÌ i Ì w Ì i ið Make a sec­ond layer with the same amount of sand­wich bis­cuits, pink wafers, marsh­mal­lows, hon­ey­comb and M&M’s (re­serv­ing a few of each), then pour over the re­main­ing choco­late mix­ture. Shake the tin as be­fore. Scat­ter with the re­served in­gre­di­ents. Scat­ter over 1 tsp rain­bow sprin­kles. Leave to set for 4 hrs. Cut into squares.

by Mima Sin­clair (£9.99, Kyle Books). Photography by Danielle Wood Rain­bow Bakes

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