The lovely Catherine and Suzanne from Boutique Bake and they have been sharing their delicious baking recipes with us in their Sweet Saturday series over the past few weeks (you can check out more of their recipes here).
And today we are going to go down the rocky road frequently traveled but rarely perfected – until now.
Where there’s a whisk, there’s a way.
I have tried and tested a lot of rocky road recipes over the years, and my version below is perfection! The nuts add a lovely crunch, against the smooth chocolate and fluffy marshmallows. Hope you enjoy!
Ingredients:
- 250g digestive biscuits
- 100g chopped nuts (pecans & hazelnuts)
- 250g milk chocolate
- 115g butter
- 2 tablespoons golden syrup
- 100g mini marshmallows
Method:
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- Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.
- Remove from the heat set aside.
- Place the biscuits in a plastic freezer bag and crush them with a rolling pin
- The perfect consistency is that some should have turned to crumbs but there are still pieces of biscuit also
- Pour the biscuit pieces and crumbs into the melted chocolate mixture; next add in the nuts and the marshmallows.
- Stir together until all the ingredients are really well combined.
- Pour the mixture into a 24cm/9in square baking tin (lined with greaseproof paper) and smooth the top with a spatula.
- Refrigerate for a minimum of 4-5 hours or overnight.
- To serve, cut into 16 squares and dust with icing sugar.
Don’t forget to tweet us pictures of your delicious creations @boutique_bake or post them on Instagram using the hashtag #bakemyday – then we can find your beautiful pictures easily!
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If you guys have any baking questions, we’ll be back on Monday to answer them so make sure to comment below.
If you’d like to read more from Boutique Bake, why not check out their website www.boutiquebake.ie? And if you are a social media fan, you can like them on Facebook, find them on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
