Rocky road recipe

1. 1

   Use a little butter to grease a 23-cm shallow square tin or brownie pan, then line it with baking parchment.

2. 2

   To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer.

3. 3

   Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl.

4. 4

   Sit the bowl over the pan of water, making sure that the bowl doesnt touch the water.

5. 5

   This is sometimes called a bain marie or double boiler.

6. 6

   With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky.

7. 7

   Now stir in the syrup and salt and take the bowl off the heat.

8. 8

   While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix).

9. 9

   Crush or break the biscuits into smaller chunks.

10. 10

    Snip the marshmallows in half.

11. 11

    Scoop about 8 tablespoons of the chocolate from the bowl and set aside.

12. 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.

13. 13

    Spread the rocky road mixture into the tin, then add the tarmac: that is, spoon the reserved chocolate over the mixture to cover.

14. 14

    It wont be perfectly smooth, but thats all part of the charm.

15. 15

    Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm.

16. 16

    Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.

17. 17

    Store in the fridge or a cool place for up to 3 days.

* Per serving · 4 servings · Values may vary.