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Real Rocky Road
- RECIPE MAKES: 8 portions
- PREP TIME: 10 min
- COOK TIME: 2hrs 20min
Method
step 1
Place the biscuits into a bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks.
step 2
Melt the chocolate, butter cubes, and golden syrup together in a heavy based saucepan over a low heat. Stirring occasionally until the chocolate mix is silky and smooth.
step 3
Fold the biscuits, vegetarian mini marshmallows, cherries, honeycomb into the chocolate mix until everything is coated.
step 4
Tip the mixture out into a lined baking tin pressing down the mix into the corners.
step 5
Refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Cut into oblongs or squares and dust with icing sugar when serving.
PROTEIN: Free
Ingredients
- 200g Mevalia Frollini low protein biscuits
- 360g Mevalia Chocotino broken into pieces
- 175g unsalted butter, cubed
- 30ml golden syrup
- 150g Dandies Vegan Vanilla Marshmallows Mini Size
- 40g glacier cherries cut in half
- 40g honeycomb broken into small pieces
