Rocky road is one of my bakes that always goes down really well! It’s usually gobbled up in minutes whenever I put it out – which probably has something to do with the rich, buttery biscuit base and lots of chocolate. Yum. This time I’ve put together a rocky road with a Christmas twist, the biscuit base is a mix of warming ginger nut biscuits and digestives, plus a white chocolate drizzle for a snowy look.
I decorated mine with McVitie’s mini gingerbread men, and some christmassy sprinkles and M&Ms, but feel free to use any Christmassy decorations of your choice.
Makes roughly 20-25 rocky road squares
Prep time: 25 minutes
- 200g Dark Chocolate
- 100g Milk Chocolate
- 100g White Chocolate (this should be a ‘best for baking’ type of chocolate, to avoid curdling)
- 100g mini marshmallows
- 2 tablespoons golden syrup
- 80g digestive
- 80g ginger nut biscuits
- 125g unsalted butter
- A handful of Christmassy cake decorations
- 50g M&Ms
- Line a square cake tin with baking parchment.
- Melt your dark chocolate, golden syrup and butter in a saucepan over a low heat.
- Place your digestive biscuits and ginger nut biscuits in a sandwich bag and smash with a rolling pin until the biscuits are around the size of 5p pieces. Add these to your saucepan and stir until all the biscuit pieces are covered in the chocolate mixture. Add half of the marshmallows to the mixture and stir so they are mixed together.
- Pour your mixture into your baking tray and pat down firmly with a wooden spoon. Add a few more marshmallows on the top but make sure there are still some left over for the topping.
- Bring a saucepan full of water to boil. Melt your milk chocolate in a glass bowl over the saucepan. Once melted, drizzle over your biscuit mixture in the cake tin, covering with a full layer of milk chocolate.
- Melt your white chocolate. Drizzle over your mixture in the cake tin to create a marbled effect.
- Add your cake decorations and M&Ms over the top.
- Refrigerate for 2-3 hours, until hard.
- Cut your Rocky Road into small squares and store in the fridge for up to 2 weeks (if they last that long!!)