Christmas rocky road
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs chilling
- Easy
- 20 squares
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- 100g buttercut into cubes, plus extra for the tin
- 250g Christmas biscuitssuch as shortbread or chocolate biscuits
- 75g shelled nuts(use up a bag of whole nuts, or bits and bobs from the baking cupboard)
- 100g mixed dried fruit(such as raisins, cherries or glacé ginger)
- 75g Christmas sweets(candy canes, marshmallows or jelly sweets)
- 400g milk or plain chocolate(or a mixture of both), chopped
- 140g golden syrup(weigh this straight into the pan you will use for melting)
- 2 tbsp sprinklesor more sweets, to decorate
Nutrition: Per serving
- kcal286
- fat16g
- saturates9g
- carbs32g
- sugars25g
- fibre1g
- protein3g
- salt0.3g
Method
step 1
Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces – they need to be no smaller than a pea, but not too chunky or your rocky road won’t hold together.
step 2
Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
step 3
Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
step 4
Tip the mixture into the tin, then level the top – it doesn’t need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.
