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1
Use a little butter to grease a 23-cm shallow square tin or brownie pan, then line it with baking parchment.
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2
To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer.
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3
Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl.
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4
Sit the bowl over the pan of water, making sure that the bowl doesnt touch the water.
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5
This is sometimes called a bain marie or double boiler.
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6
With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky.
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7
Now stir in the syrup and salt and take the bowl off the heat.
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8
While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix).
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9
Crush or break the biscuits into smaller chunks.
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10
Snip the marshmallows in half.
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11
Scoop about 8 tablespoons of the chocolate from the bowl and set aside.
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12
Toss all of the biscuit chunks, nuts, marshmallows and raisins, or whatever you are using, into the rest of the chocolate and stir well with a spatula until everything is well coated.
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13
Spread the rocky road mixture into the tin, then add the tarmac: that is, spoon the reserved chocolate over the mixture to cover.
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14
It wont be perfectly smooth, but thats all part of the charm.
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15
Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm.
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16
Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.
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17
Store in the fridge or a cool place for up to 3 days.
