Christmas Rocky Road

• butter↗100g g

  cut into cubes, plus extra for the pan

• Christmas biscuits250g g

  e.g., shortbread or chocolate biscuits

• shelled nuts↗75g g

  (use a bag of whole nuts or leftovers from pantry)

• mixed dried fruit100g g

  (e.g., raisins, cherries or candied ginger)

• Christmas sweets75g g

  (candy canes, marshmallows or jelly sweets)

• milk or plain chocolate400g g

  (or a mix of both), chopped

• golden syrup↗140g g

  (weigh it directly in the saucepan you’ll use for melting)

• sprinkles↗2 tbsp tbsp

  or more sweets, for decoration

Step-by-step instructions

1. 1

   Grease with butter and line a 20 cm square pan, or use a 20 cm silicone mold. Break the biscuits into pieces – they should be no smaller than a pea, but not too large, otherwise your rocky road won’t bind.

2. 2

   Halve the large nuts, crushing them or carefully cutting with a knife, then mix them with the biscuits. Cut the large pieces of dried fruit in half and crush or break the candies into smaller pieces, then add them to the bowl.

3. 3

   Gently melt 300 g chocolate, butter and golden syrup in a saucepan over low heat, stirring occasionally, then pour this over the biscuit‑nut mixture and stir until the chocolate coats everything.

4. 4

   Pour the mixture into the pan, then smooth the top – it doesn’t have to be perfectly smooth. Melt the remaining chocolate in the microwave in short bursts or in a heat‑proof bowl over a small saucepan of simmering water, then drizzle it over the top and sprinkle with decorations. Cool for at least 3 hours or overnight before cutting into squares. Store in the fridge for 3‑4 days.