WHAT IS ROCKY ROAD RECIPES

Steps:

• 1. Snap the dark chocolate into a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally.
  2. Once glossy and smooth, carefully remove from the heat. Now for the fun bit – adding your fillings. Crumble in biscuits and meringues, tear up any large dried fruit, and feel free to chop up nuts or add them whole. Get everything in there, and give it a good mix up.
  3. Grease and line a baking tray (30cm x 25cm) with greaseproof paper, then pour in the mixture, spreading it out and patting it down fairly evenly.
  4. Sprinkle over the sesame seeds, if using, then place the tray in the fridge to cool, harden and set for a few hours.
  5. Melt the white chocolate and randomly drizzle over the top, then slice and serve. Great as a gift, too.

Steps:

• Line a 20cm x 20cm brownie tin with foil. Crumble the biscuits and the walnuts into a large bowl (you want a good mixture of pieces and fine crumbs). Snip the marshmallow into halves or quarters with scissors and add those to the bowl too. Set aside.
• Put the butter and golden syrup in a saucepan and heat gently until the butter has melted. Put the chopped chocolate in a heatproof bowl then pour the melted butter and syrup mixture over it and leave to sit for a couple of minutes without stirring. Now stir until the chocolate is smooth and has melted then pour the whole lot over the biscuits and marshmallows. Stir to coat all the pieces in the chocolate then pour into your prepared tin in an even layer. Don’t press it down too much, you want quite a bumpy 'rocky road' surface. Leave to set in the fridge for 1-2 hours or overnight then dust with icing sugar and chop into bars or squares to serve. Keeps in the fridge for up to a week.