A few years ago, I was asked to help the younger members of my school choir, organising a break bake sale to raise money for a departmental music trip. A lot of people brought in buns and biscuits, but I wanted to bring in something a little different. I took this opportunity to make Rocky Road bars. They sold out fast!!
In addition, this recipe was a request from a good friend of mine, raising money for a life changing trip to Fiji. I wish her the best of luck and I'm sure this recipe will do you proud Amy <3
TOP TIP: I have made these a few times now and to get them to set like a proper refrigerator cake, it's more beneficial to use the exact amount, if not less, of biscuit and additional chocolate.
125g soft unsalted butter
350g quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows (larger marshmallows chopped up can be substituted)
icing sugar to dust
1. Melt the butter, chocolate and golden syrup in a large sauce pan. Once melted and combined, place around 150ml of mixture to one side.
2. Place the rich tea biscuits into a freezer bag and seal, before bashing the biscuits into shards, with a rolling pin. Good for stress relief, just don't go too crazy!
3. Fold the biscuit pieces, crumbs and marshmallows into the saucepan full of chocolate and combine.
4. Transfer the mixture into a tray (24cm square/rectangle), lined with foil (parchment will do), and flatten with a spatula.
5. Pour the remaining chocolate over the top and smooth to finish.
6. Refrigerate for four hours, preferably overnight.
7. Before serving, cut into fingers or squares and dust with sieved icing sugar.
Easy peasy, lemon squeasy! Get the kids involved for a treat.
In some cases you may want to add nuts and/or glacier cherries to the mixture, for a fruity twist!!
Keep calm and polish 'em off, kiddies!
Red Velvet xo