Rocky Road Squares2014-09-10
- Yield : 24
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Delicious for pudding, teas or lunch-boxes.
- 125g unsalted butter, softened
- 300g dark chocolate, broken into pieces
- 200g rich tea or marie biscuits
- 100g mini pink and white marshmallows
- 2 tsps icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
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.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture a 24cm square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml of the chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight
To serve, cut into 24 fingers or squares and dust with icing sugar.