Rocky road

The Mail on Sunday - You - - Food Kirstie Special -

Ev­ery­one loves rocky road, a de­light­fully knob­bly mix­ture of bis­cuit, marsh­mal­low and choco­late that is so much fun to make at home, es­pe­cially for chil­dren. They like mea­sur­ing ev­ery­thing, melt­ing the choco­late and eat­ing most of the ingredients be­fore they get to the mix­ing bowl! You can use just dark choco­late or a mix­ture of dark and milk choco­late (as in the ingredients, right), which cre­ates some­thing that is still tooth­some but not too sweet. Kids of­ten pre­fer the tex­ture and taste of it. MAKES 24 SQUARES 175g un­salted but­ter 4 tbsp golden syrup 175g dark choco­late 100g milk choco­late 150g di­ges­tive bis­cuits, bro­ken into small pieces but not crumbs 150g rich tea bis­cuits, bro­ken into small pieces but not crumbs 100g mini marsh­mal­lows 50g Mal­te­sers Line a 20cm-21cm square cake tin with bak­ing parch­ment. Put the but­ter, syrup and both types of choco­late in a large pan over a low heat and melt to­gether, stir­ring ev­ery now and then to mix well. You should end up with a smooth and silky mix­ture.

Add the bis­cuits and half the marsh­mal­lows to the pan and mix thor­oughly.

Spoon into the lined tin and press down us­ing the back of a wooden spoon. Scat­ter over the re­main­ing marsh­mal­lows and the Mal­te­sers and press down to make sure they stick to the warm choco­late mix­ture.

Re­frig­er­ate for at least 5 or 6 hours, prefer­ably overnight, un­til hard. Cut into squares and en­joy!

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