Years ago, when I used to work in The Risk Team, the Team Manager used to make this and bring it into work as a treat for the team. We used to call it 'Risky Road'!!
I'd never made Rocky Road before, but now I've had a bit more time on my hands I've had chance to have a go.
It was scrummy, but very moreish, so don't go making it if you are on a diet!
175g milk chocolate, broken into pieces
100g unsalted butter
2 tbsp golden syrup
125g Rich Tea biscuits, broken into small pieces
30g mini marshmallows
75g chopped up glace cherries or shelled Pistachio nuts
- Grease & line an 18cm square baking tin.
- Melt the butter, chocolate and syrup in a bowl over a pan of simmering water.
- Remove from the heat and stir in the biscuits, marshmallows and cherries (or Pistachios). Stir well to ensure everything is covered evenly in chocolate.
- Turn the mixture into the baking tin and press down evenly.
- Chill for 2-3 hours or overnight.
- Turn out and cut into squares.
The first time I made this I used Penguin biscuits, instead of Rich Tea. I thought it would be really lovely and very chocolatey. It was nice, but because there is so much additional chocolate in the Penguin biscuits,which melted into the mix, the final Rocky Road was not as crunchy as if made with Rich Tea biscuits. I have made it with Rich Tea biscuits since and would recommend sticking to these, though you could have a try with chocolate coated Rich Tea!