My kitchen worktop currently looks like I feel. A mishmash of half-eaten chocolate treats. The smell is rather amazing, but also not helping me to recover from the excess of the weekend. And my kids are still eating chocolate for breakfast.
If, like us, you need a plan to use up these delicious treats, but also persuade yourself that you are not a terrible parent, then why not try this rocky road recipe. Remember that you can add whatever is left over, any dried fruit is great and helps to create the sticky texture without relying on too many marshmallows.
- 150g raisins
- 150g dried apricots
- 150g dried cherries
- 125g chopped unsalted nuts (I like pecans personally)
- 125g mini marshmallows
- 175g unsalted butter
- 5tbsp golden syrup
- 300g biscuits – you could go with digestives, rich tea or malted milk.
- 650g of chocolate – ideally a mix of dark and milk
You will also need a brownie tin, 20x30cm – greased and lined with non-stick baking paper.
- Place the biscuits in a zip lock bag and beat with a rolling pin until there are small chunks. (‘Satisfying’ to quote my youngest.)
- Add the butter, syrup and chocolate to a large pan. Set over a low heat and stir until melted and smooth. Remove from the heat.
- Add the biscuit, dried fruit, nuts, marshmallows to the pan and fold together using a rubber spatula until evenly mixed. Tip: I sometimes use ready mixed cereal/ granola toppings rather than buying large bags of individual dried fruits.
- Pour the mixture into the lined brownie tin and spread into an even layer.
- Chill for 1 hour 30 minutes before slicing into squares.
Tip: if you have any white chocolate eggs left over, bash them up into small chunks and sprinkle on top to look extra professional (and remove another box from the kitchen)