Rocky Road Squares
2014-09-10- Cuisine: Family, Quick & Easy
- Course: Desserts, Snack
- Skill Level: Intermediate
Recipe Info
- Yield : 24
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Delicious for pudding, teas or lunch-boxes.
Ingredients
- 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
Method
Step 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 of the melted mixture and set aside in a bowl.
Step 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.
Step 3
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Step 4
Tip the mixture a 24cm square baking tin and smooth the top with a wet spatula.
Step 5
Pour over the reserved 125ml of the chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight
Step 6
To serve, cut into 24 fingers or squares and dust with icing sugar.