Rocky Roads

These win hands down for minimum effort/maximum effect baking. 

Whenever I make Rocky Roads people make a bit of a fuss about them, asking how they are made and what is it in them, and I feel a bit of a fraud to be honest because there is no actual cooking involved. I almost don't want to tell people how easy they are. (Then they'll know that as a stay at home Mum I really DO do nothing all day long...) Melt, stir, put in the fridge. That's it really. I always make them if baking is required for school fairs, bake sales, fundraisers, that sort of thing, as they keep well and sell well. (It has been my experience that anything with icing or chocolate goes down really well at these sort of events, while the delicious but un-iced organic carrot cake lies ignored at the back).

You need:

400g or 14oz chocolate (I use half milk and half dark)

160g or 6oz butter

4 tbsps golden syrup

250g or 9oz rich tea biscuits

100g  or 4 oz marshmallows

50g or 2oz raisins or sultanas

1 tbsp icing sugar

Melt the chocolate, butter and syrup together in a large saucepan. Put the biscuits in a freezer bag and bash to chunks and crumbs with a rolling pin (excellent activity for small children!). Add the broken biscuits, marshmallows and dried fruit to the melted mixture, stir well, then put in a lined 24cm x 24cm (or 9" x 9") square baking tray. Put in the fridge till set, then take out, cut and dust with icing sugar.

You are aiming for a combination of chewy and crunchy. I add the dried fruits because I like them, but you could just use more marshmallows if you prefer. Glace cherries are good in them too, and nuts.


I've been experimenting with a more grown up version containing all dark chocolate, gingernut biscuits and some crystallised ginger... I will share the recipe when they've been very thoroughly taste tested.