Jo Sorg - Rockie Road Squares
Amazing sticky treat and so simple to make these Rockie Road squares won't last long in any household!
- 150g dark chocolate (minimum 70% cocoa solids), broken into small squares/pieces
- 2 x heaped tbsp. golden syrup
- 75g unsalted butter
- 100g digestive biscuits
- 3 x crunchie bars or a small slab of honeycomb
- 150g mini marshmallows
- Makes 20 squares
You will need to grease a 18cm/7” square tin and line the bottom with baking parchment.
In a saucepan place the chocolate, butter and golden syrup. Gently melt over a low heat until the chocolate and butter are melted, stirring regularly. Leave to cool for around 20 minutes.
Meanwhile, break the biscuits into chunky pieces. The easiest way to do this is to put the biscuits into a plastic food bag & break up with a rolling pin. Do the same with the crunchie bars/honeycomb.
Once the chocolate mixture has cooled, stir in the biscuits, crunchie and marshmallows. Mix thoroughly and transfer to the prepared tin, smoothing the top gently. Leave to cool in the fridge for at least 3-4 hours until set.
To serve, loosen the sides with a warm, wet knife (run it under hot water before using) & turn out. Cut into small squares. Best kept in fridge and then removed about an hour before serving.
Many other ingredients will work in place of digestives, crunchie and marshmallows, in the same quantities as above. Vary the textures but those that work well include:
- Dried cranberries or cherries
- Roughly chopped nuts (pecans, almonds, macadamias)
- Fudge pieces
- Turkish delight, cubed
- Crushed meringue
- Alternative biscuits – for example, shortbread, Hob Nobs, chocolate chip cookies.