Recipes
Date posted: 31/07/2023
Ingredients
| Everyday Favourites unsalted butter | 115g |
| Plain chocolate, broken into pieces | 225g |
| Lyle’s Golden Syrup | 2 tbsp |
| Tate & Lyle caster sugar | 2 tbsp |
| Everyday Favourites cocoa powder | 2 tbsp |
| Mixed milk and white chocolate chips | 100g |
| Mini marshmallows | 100g |
| Everyday Favourites ginger nut biscuits, broken into pieces | 225g |
| Tate & Lyle Icing sugar to dust |
Method
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- First, line a shallow 20 cm/8-inch square tin with baking parchment. Then, in a small pan, heat the butter, plain chocolate, Lyle’s Golden Syrup, caster sugar, cocoa powder and stir together with a wooden spoon. Once melted together, leave to cool for 10 minutes. Alternatively, heat in the microwave for 2 minutes and stir until smooth.
- Then, in a large bowl place the milk and white chocolate chips, mini marshmallows, crushed ginger biscuits and bind together with the melted chocolate sauce.
- Next, pour the mixture into the lined tin, press down evenly then leave to set in the fridge for a minimum of 2 hours.
- Finally, remove from the cake tin and slice into 16 snack-sized rocky road bars. Dust with icing sugar to serve.