Chocolate Finger Biscuit Rocky Road
Super simple to make, and really versatile. No baking needed. Just a few ingredients, a tin and a fridge! This makes enough for an 8" square tin, and is easily doubled or halved! Feel free to play with your mix ins, subbing the fruit/biscuits for similar alternatives. This doesn't use marshmallows, but you could add up to about 75g, and reduce biscuits by about 30g to keep a good ratio!
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Servings: 18
Ingredients
- 130 g Butter
- 3 tbsp Golden Syrup
- 100 g Milk Chocolate
- 100 g Dark Chocolate
- 220 g Chocolate Finger Biscuits or similar
- 100 g Dried Cherries or similar
Instructions
- Line an 8" square tin with baking paper.
- In a large saucepan, melt together the butter, golden syrup and both types of chocolate on a low heat. Keep stirring to prevent melting. Break your biscuits in half/roughly bash them up - you want to keep them fairly chunky!
- Once melted, set aside for a few minutes before adding the dried fruit and crushed biscuits. Stir together quickly until mixed together, then pour into the lined tin, pressing into an even layer.
- Let set in the fridge for at least an hour/until set - then slice and serve!