Skip to main content

Honeycomb rocky road spectacular

My youngest brother's absolute favourite thing to make (and eat!) is rocky road. I'm not a massive fan of the glacé cherries that seem to feature in most British recipes so we made up our own version which is very indulgent. 

 You will need:
200g amaretti (almond) biscuits
100g white chocolate
300g plain chocolate
175g butter (cut into little chunks)
4 tbsp golden syrup
A big bag of Maltesers (we used a 135g family-sized one)
2 Crunchie bars
50g mini marshmallows

 Put the amaretti biscuits into freezer bags and smash into large chunks using a rolling pin. You don't want dust, more biscuity boulders. Keep the Crunchies in their wrappers and also gently bash with the rolling pin to break them up a bit.

 Break up the white and plain chocolate and melt together with the butter and golden syrup. We did this in the microwave, stirring every 30 seconds on the top setting, but it can also be done in a bowl over boiling water.

 Once your chocolate is all melted and the butter/syrup is stirred through, you can then pour in your biscuit boulders and broken Crunchies.

You can then pour in your bag of Maltesers - it's quite nice to keep them whole as they look brilliant when you cut through the finished product!


Add the mini marshmallows and give it all a good stir to coat everything in the chocolate. Press the mixture into a container lined with clingfilm or a non-stick baking tray (which is what we did).


Pop the container in the fridge for about 3 hours until the chocolate has cooled and gone completely hard. The rocky road then just needs to be cut into slices (little ones because it is so rich...and then you can also get away with eating lots of them!)

If you don't like amaretti biscuits or almonds then that can easily be substituted for any other biscuits such as digestives or rich teas. 
As long as you add 400g of chocolate in total you can use any type you like!

Comments

  1. Unknown10 June 2013 at 17:15

    These tasted sick!
    thnks @ClassicCaggs xx

    ReplyDelete
    Replies
    1. Caggy P10 June 2013 at 20:38

      You're more than welcome Henry theHoover! I'm glad you enjoyed it xx

      Delete

Post a Comment

Popular posts from this blog

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour.  Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...
Post a Comment
Read more

Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg.  Sourdough discard blueberry and chocolate cupcakes Makes 20 cupcakes 200g sourdough discard 1 tsp vanilla extract 3 eggs 150g softened unsalted butter 185g granulated sugar 150g plain flour 2 tsp baking powder 1/2 tsp table salt 125g blueberries 125g dark chocolate, roughly chopped into chunks Preheat the oven to 180C and l ine muffin tin with cake cases. Stir the sourdough discard, vanilla extract and eggs.  In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl. Fold in the flour, baking powder and salt.  Stir through the blueberries and dark chocolate. Spoon into the cupcake cases and bake in the preheated over for 22 minutes.
Post a Comment
Read more

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...
1 comment
Read more