Pretzel rocky road
INGREDIENTS MAKES 12-16
250g dark chocolate (60-70% cocoa solids), broken into chunks
100g milk chocolate, broken into chunks 125g salted butter 1tbsp golden syrup 50g mini marshmallows
100g caramel/toffee wafers (stroopwafel), roughly chopped
100g hazelnuts, roughly chopped 100g salted pretzels, roughly crushed 100g dried apple, roughly chopped
Line a 20cm square cake tin with baking paper.
Put both the chocolates, butter and the golden syrup into a medium saucepan and set over a medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
Put all the remaining ingredients into a large mixing bowl.
Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces. l A Flash In The Pan by John Whaite is published by Kyle Books, priced £20.