Rocky Roads

Cynhwysion /Ingredients

• 200g Rich Tea 

• 135g butter or margarine

• 200g Milk Chocolate

• 2-3 tbsp golden syrup

• 100g mini marshmallows 

• 100g Sultanas

• 100g Cherries washed and halved

• Freezer bag

• Box to carry them home

• 18cm square brownie baking tin

Method

• STEP 1
  Grease and line an 18cm square brownie tin with baking paper.

• STEP 2
  Place 200g rich tea biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.

• STEP 3
  In a large saucepan melt 135g butter or margarine, 200g chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

• STEP 4
  Take the biscuits, 100g mini marshmallows and up to 100g of sultanas & Cherries, if you like, and stir into the chocolate mixture until everything is completely covered.

• STEP 5
  Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.