One of the most indulgent treats on the planet? Rocky Road! I first discovered this at Starbucks, but I figured that it should be something that is easy to make yourself. Once I had found a recipe that worked, I have made this several times, and served to my friends when I celebrated my birthday in July. They all loved it and so I thought I’d share the recipe with you.
I didn’t make this recipe, but I did change it a little bit as I replaced the Golden Syrup it asks for by maple syrup. Of course, I only tweaked it a little bit, so all credits go to the original author. However, I also feel that Rocky Road is one recipe that is 100% foolproof. It is easy and quick to make and the results are grand. It requires no baking, just a lot of patience as this sets in the fridge.
Preparation time: 15 mins. Cooking time: 10 mins. Waiting time: 4 hours. Serves: 16 squares or 8 bars.
- 200g Dark Chocolate (70% cocoa solids works best)
- 2-3 tbsp Golden Syrup
- 135g Butter or Margarine
- 100g Mini Marshmallows (chopped regular marshmallows work too)
- 200g Digestive biscuits
- Icing sugar to dust
Tools you need:
- sauce pan
- au bain marie set up
- brownie tray
Step 1: Start by weighing your amount of butter and your cookies.
Step 2: Place the cookies in a sturdy plastic bag and crush them into pieces. You could do this in a food processor but then the grains become too similar for my taste. Smashing them by hand with a rolling pin or simply against the counter top works best for me. Set aside.
Step 3: Measure your marshmellows. Since I couldn’t find mini ones, I bought regular ones which I cut up. The best way to do that is by cutting them with scissors rather than a knife. This is seriously sticky stuff though so you may have to clean your scissors in between to make sure it doesn’t stick together.
Step 4: Weigh your marshmellows and set aside.
Step 5: Melt the butter, chocolate and syrup in a pan au bain marie style. This means that you put a pan over a pot with boiling water to melt it all together. Keep stirring until you have a smooth mixture.
Option: you can start this process while you are breaking up your cookies and cutting up your marshmellows if you want. It will save a bit of time in the overall process. But work quickly as you don’t want your chocolate to overheat and burn.
Step 6: Put all the ingredients in a bowl and stir together.
Step 7: Transfer the mixture onto a tray or baking sheet that you have covered with baking paper.
Step 8: Place in the fridge for at least 2 hours, but I went with 4, just to be sure. The idea is that the mixture solidifies.
Step 8: Sprinkle with icing sugar.
Step 9: cut into pieces and serve!
Since this is a no bake recipe, you should keep this in your fridge for storage. This stuff will melt in your hands and thus it will melt really quickly when left outside a fridge for too long.