Ubercorn ice cream cone cakes
These super-cute children's party cakes are a real treat and perfect for mini Go Jetter fans. The cones are filled with a sweet surprise!
Rocky road
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 16-18 pieces
Skip to ingredients
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- 75g digestive biscuits
- 25g walnut pieces
- 150g pink and white marshmallows
- 100g butter
- 2 tbsp golden syrup
- 300g dark chocolatechopped into small pieces
- 50g milk chocolatechopped into small pieces
- 1-2 tsp icing sugar
Nutrition: per serving (18)
- kcal215
- fat14g
- saturates7g
- carbs20g
- sugars15g
- fibre2g
- protein2g
- salt0.19g
Method
step 1
Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
step 2
Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don’t press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.
