Crunchie Rocky Road Recipes

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

ROCKY ROAD

Steps:

• Line an 8x8-inch baking pan with foil or parchment paper. Set aside.
• In a medium heatproof bowl, combine chocolate and butter. Heat in the microwave for 30 seconds. Heat more, at 20-second intervals, stirring in between each interval, until melted. Stir in vanilla extract. Fold in marshmallows, nuts, and cookies.
• Spread mixture into prepared pan. Refrigerate for at least 2 hours, or until set. Lift from pan using the foil or parchment paper, and cut into squares. Keep in the fridge. I like to take it out of the fridge 15 minutes before serving.

ULTIMATE ROCKY ROAD

Steps:

• Line a shallow, rectangular tin with greaseproof paper.
• Melt the chocolate, butter and golden syrup in a fairly large saucepan over a low heat until completley smooth and glossy.
• Bash the Maltesers with a rolling pin slightly, but leave some whole pieces. Do the same with the Crunchie.
• Add the peanuts, fudge, marshmallows, Maltesers and the Crunchie to the chocolate mix and combine thoroughly.
• Pour into the lined tin and chill for a few hours until completely set.
• When set, cut into small pieces and store in an airtight box in the fridge.

EASY ROCKY ROAD

Steps:

• Line a 9 x 9 inch pan with foil.
• Melt together the chocolate chips and peanut butter over low heat until smooth.
• Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
• Add marshmallows and stir to coat.
• Spread in pan and refrigerate until firm.

CRUNCHIE ROCKY ROAD

Steps:

• Add the butter and the golden syrup into a saucepan, and gently melt together over low heat. Alternatively, you can melt them in a microwave in 30-second blasts.
• In a separate bowl, break up the chocolate into chunks and pour over the warm butter mixture. The heat will melt the chocolate. Use a silicone spatula to stir through once the chocolate has melted.
• Break up the biscuits into bite-sized pieces and add into a large mixing bowl.
• Cut the Crunchie bars into chunks and add into the bowl. Add in the mini marshmallows and honeycomb pieces.
• Cut the cherries in half, and add into the bowl with the other ingredients.
• Mix all the ingredients together until they were well combined.
• Pour the melted chocolate mixture over the top and mix together well.
• Line a brownie pan or square cake tin with baking paper and spoon the mixture into the pan. Gently press down on the mixture with the back of a spoon to pack it together.
• Put the rocky road in the fridge to chill and set for at least 6 hours or overnight. Once set, you can cut the rocky road into bite-sized pieces.