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Rocky Road Squares

2014-09-10

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.

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