Very like tiffin but with the classic rocky road combination of chocolate, biscuit and marshmallow.
Makes: 18-24 pieces
Takes: 20 minutes + at least 2 hours chilling time
Ingredients
4 1/2 oz (125g) unsalted butter
10 1/2 oz (300g) good quality dark chocolate
3 tbsp golden syrup
7 1/4 oz (200g) rich tea biscuits
4 oz (100g) mini marshmallows
Method
- Grease and line an 8x10 inch oblong tin.
- Put the butter into a large, heavy-based saucepan. Break the chocolate into pieces and add to the pan with the syrup. Melt over a gentle heat and stir well.
- Scoop out about 4 1/2 fl oz (125ml) of the chocolate mixture and set aside in a bowl. Leave the rest to cool slightly in the pan.
- Meanwhile, put the biscuits into a plastic freezer bag and crush them roughly with a rolling pin - some should be crushed into crumbs, but make sure you leave some as larger pieces too.
- Fold the biscuits into the chocolate in the pan then add the marshmallows. Tip into the prepared tin and smooth the top with a wet spatula.
- Pour over the reserved chocolate and smooth again with a wet spatula. Refrigerate for at least two hours, or overnight.
- Cut into 24 pieces. Keep in an airtight container in the fridge.
You can add dried fruit, glace cherries, chopped nuts etc to vary the recipe if you wish!
