Rocky road

You can’t go into a café without finding rocky road. That’s proof that everyone loves it! Considering how popular it is, it’s ridiculously simple to prepare and takes so little time.

MAKES 12 bars PREP 15 mins plus at least 1 hr chilling COOK 2 3 mins EASY V

75g butter, plus extra for the tin 300g milk chocolate

75g golden syrup

85g mini marshmallows (ensure

vegetarian, if needed) 125g raisins

200g shortbread, crushed into

bite-size pieces icing sugar, for dusting

1 Lightly butter a 20cm square tin, then line with baking parchment, leaving some overhanging the edges. Tip the chocolate, syrup, 75g butter and 1/2 tsp salt into a heatproof bowl and melt in the microwave in 30-second bursts until fully melted. Or, do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water.

2 Stir the marshmallows, raisins and crushed biscuits into the melted chocolate mixture until fully coated.

3 Tip the mixture into the prepared tin and level the surface using the back of a spoon. Chill for at least

1 hr or until fully set.

4 Once set, run a cutlery knife around the edge of the tin to release the rocky road, then pull it out of the tin using the parchment to help you. Dust with icing sugar, then cut into 12 equal bars to serve. Will keep in an airtight container for up to three days.

PER SERVING 338 kcals • fat 18g • saturates 11g • carbs 40g • sugars 32g • ‰ibre 1g • protein 3g • salt 0.6g

Recipes adapted from Peter’s Baking Party by Peter Sawkins (£20, Black & White Publishing). Photographs by Susie Lowe. (Recipes are sent by the publisher and not retested by us.)