Whack-it-all-in cornflake recipe
Use up leftover biscuits for this super-easy sweet treat, here for you to try Candice Brown’s whack-it-all-in chocolate cornflake rocky road
Ingredients: (makes about 9 squares)
250g dark chocolate (70% cocoa solids for a more grownup flavour), chopped, or dark chocolate chips 125g unsalted butter, cubed 4tbsp golden syrup 100g cornflakes 100g oaty biscuits 75g dried cherries 50g sultanas 100g marshmallows, either mini or larger ones roughly chopped 50g pecans 100g chocolate caramel bars 50g white chocolate, chopped, or white chocolate chips
Method:
1. Heat a saucepan of water over a medium heat until simmering.
2. Place a heatproof bowl over the saucepan, but don’t let the water touch the bottom of the bowl (this is a bain-marie). Put the dark chocolate, butter and golden syrup in the bowl and melt slowly, stirring with a wooden spoon. Once melted, remove from the heat and leave to cool slightly.
3. Stir through the cornflakes. Break up the oaty biscuits, then add them to the melted chocolate along with the remaining ingredients, except the chocolate caramel bars and white chocolate. Gently fold through so everything is evenly coated in melted chocolate.
4. Line a 20 x 20cm baking dish with greaseproof paper and scrape the mixture evenly into the tray. Gently spread it out but leave it jagged and lumpy. 5. Break or cut up the chocolate caramel bars and dot over the top. 6. Melt the white chocolate in a bain-marie or in 20-second bursts in a microwave. Drizzle the melted chocolate over the top of the rocky road, then transfer to the fridge to set for 20–30 minutes for a soft-set rocky road. 7. Any leftovers will keep in an airtight container in the fridge or a cool place for up to one week.