Steps to Prepare Homemade Rocky road

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rocky road. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Rocky road is a type of no-bake slice made up of milk chocolate and marshmallows along with other ingredients, which tend to vary by country. In British influenced areas it was previously referred to as 'Tiffin' but the Australian/American name has now come to predominate in the UK. "Rocky Road" was a television sitcom about a family-run ice cream parlor on the beach. The parents, who owned the parlor, had recently died, and their three children inherited and ran the parlor. Produced by Arthur Annecharico, the series follows three young siblings who run a beach-front ice cream parlor.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have rocky road using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rocky road:

1. Take 125 grams soft unsalted butter
2. Prepare 100 grams dark chocolate
3. Prepare 200 grams milk chocolate
4. Get 3 tbsp golden syrup
5. Take 300 grams marshmallows cut into pieces
6. Take 250 grams biscuits crushed. ( digestives/rich tea)
7. Get 2 tsp icing sugar

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Instructions to make Rocky road:

1. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
4. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
5. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
6. Refrigerate for about two hours or overnight.
7. To serve, cut into 24 fingers and dust with icing sugar.

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