This is by far the easiest, moreish sweet to make. It uses up all the old marshmallows and crunchy biscuits you may have lying around in the pantry. It really is an anything goes kind of mix. I made these gluten free of course, but only by adding some left over ginger biscuits I had popped into the freezer to keep for a cheesecake base. There's no flour in these babies.
- 100g butter
- 300g good chocolate - 70% if you can
- 50g chopped pecan nuts - although you could use any nut
- 200g mini marshmallows or if you have the large ones just cut them up into 2cm pieces. I used an old bag of gluten free marshmallows
- 74g - 80g crunchy biscuits roughly chopped up
- 100g white chocolate chopped up
- Line a loaf tin or small deep-sided tin with cling film plastic.
- Place the chocolate and the butter in a heatproof bowl over a barely simmering pot of water. Make sure the base does not touch the water. Allow the chocolate to melt, stirring until smooth. Remove from the heat and allow to cool slightly.
- Mix all the remaining ingredients into the chocolate, keeping 20g of the white chocolate back for decoration.
- Spread this into your prepared tin and leave to chill for 2-3 hours. I popped mine into the fridge for a bit as well.
- Melt the remaining white chocolate in a heatproof dish and drizzle this over the rocky road. Leave to set for a few minutes.
- Lift the rocky road out of the tin and slice to the size you prefer.
- It keeps for a week in an airtight container, if it lasts that long!
Amanda In The Kitchen http://www.amandainthekitchen.com/