Quick rocky road

Name: Quick rocky road
Prep time: 15 min
Total time: 15 min
Yield: Makes 24 squares
Ingredients: 175g unsalted butter, cubed; 5 tbsp golden syrup; 400g dark chocolate (70 per cent cocoa solids), roughly chopped; 250g milk chocolate, roughly chopped; 200g marshmallows; 150g blanched almonds, roughly chopped; 125g plump raisins (we used Waitrose flame raisins); 300g malted milk biscuits, broken into small chunks; You’ll also need…; A 20cm x 30cm brownie tin, greased and lined with non-stick baking paper

Easy
November 2018

Easy
November 2018

Makes 24 squares
Hands-on time 15 min, plus setting

Marshmallows, pecans, plump raisins and malted milk biscuits are smothered with a sweet syrupy chocolate mixture then left to set before serving.

If biscuit, marshmallow and chocolate is your thing, you have to give our Tunnock’s teacake traybake a try.

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Ingredients

175g unsalted butter, cubed
5 tbsp golden syrup
400g dark chocolate (70 per cent cocoa solids), roughly chopped
250g milk chocolate, roughly chopped
200g marshmallows
150g blanched almonds, roughly chopped
125g plump raisins (we used Waitrose flame raisins)
300g malted milk biscuits, broken into small chunks

You’ll also need…

A 20cm x 30cm brownie tin, greased and lined with non-stick baking paper

Method

Put the butter, syrup and both types of chocolate into a large saucepan set over a low heat. Leave to melt, then mix until smooth and set aside to cool.
Add the marshmallows (see tip), nuts, raisins and biscuits to the pan and fold together using a rubber spatula until evenly mixed. Spread out into an even layer in the prepared tin and chill for 1 hour 30 min before slicing.