I am a lover of baking… I prefer to bake it than eat it, which is a good thing. However, as our daughter gets older, I am attempting to pass on to her a love of baking.  Mostly she declines to bake, saying: “You can do it, Mummy”.  Grrr…. but she has loved making this Rocky Road Cookies recipe over and over again for her friends to enjoy.

This recipe takes not baking at all. It will take about 20 mins to make, then about 2 hours for the mixture to cool down and set before it is ready to be demolished by hungry children  ─ big and small.

What you need:

• 300g good quality chocolate
• 125g butter
• 3 tablespoons golden syrup
• 200g digestive biscuits (partly crushed – not so they look like breadcrumbs… they need to be chunky to make the ‘rocky’ part of Rocky Road
• 500g of any of the following in whatever quantities you like: chopped dried apricots, raisins, sultanas, chopped marsh mellows, chopped dates (optional), chopped figs (optional), nuts (optional).

Line a 23cm square baking tin with sandwich paper so that the paper goes up both sides of the tin.

Heat a pot of water on the hob and place a heatproof bowl on top. Add chocolate, butter and golden syrup.  Gently melt the ingredients, and then turn off the element.

Meanwhile in a second and larger bowl, add the crushed digestive biscuits, chopped dried fruit, nuts, and chopped marsh mellows. Mix together.

When melted, add the chocolate mixture to the second bowl and stir until thoroughly mixed. Pour into the baking tin and even out the edges until the mixture is fully spread across the tin.  Refrigerate until set.  Remove from tin and serve.

I find the Rocky Road is most tasty when served at room temperature, so take it out of the refrigerator about half an hour before you want to serve it to let the chocolate warm up a little. Yum, yum, super yum!  Enjoy!!

 

Other Delicious Delights

Death by Chocolate Cake
Bonanza Banana Cake
Classic Carrot Cake
Pavlova Perfection

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