Easy Rocky Road

• digestive biscuits200g g

  (can use Rich Tea)

• butter↗135g g

  or margarine

• dark chocolate↗200g g

  (preferably 70% cocoa)

• golden syrup↗2-3 tbsp tbsp
• mini marshmallows100g g

  (can use sliced regular marshmallows)

• icing sugar↗

  for dusting

• raisins↗

  dried cranberries or any dried fruit

• nuts
• popcorn
• honeycomb

  broken into pieces

Step-by-step instructions

1. 1

   Grease and line a square 18 cm brownie tin with baking parchment.

2. 2

   Place 200 g digestive biscuits in a freezer bag and crush with a rolling pin or the side of your fist until it breaks down into a mixture ranging from dust to coin‑sized crumbs. Set aside.

3. 3

   In a large saucepan melt 135 g butter or margarine, 200 g dark chocolate and 2‑3 tbsp golden syrup over low heat, stirring constantly until chocolate lumps are visible, then remove from heat and let cool.

4. 4

   Take the biscuits, 100 g mini marshmallows and up to 100 g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if desired, and mix them into the chocolate mixture until everything is fully coated.

5. 5

   Pour the mixture into the prepared tin, smooth the edges. Chill for at least 2 hours, then dust with icing sugar and cut into 12 portions.