Mint Rocky Road
a minty version of a favourite treat
Servings: 24
Equipment
- 1 rectangular traybake tin, approx 28 cm x 18cm or you can use a 9" square tin
Ingredients
- 400 g milk or plain chocolate
- 125 g butter
- 125 g golden syrup
- 125 g digestive or plain biscuits
- 100 g bubbly mint chocolate eg Aero broken into chunks
- 75 g fondant mint chocolates eg After Eight cut into bite-sized pieces
- 50 g crispy mint sticks eg Matchmakers broken into 2-3cm lengths
- 50 g mint chocolate balls eg Aero bubbles
- 75 g mini marshmallows
Instructions
- Grease and line the traybake tin.
- Break the biscuits up roughly, do not crush them - you want to have a mixture of fine and larger bits. You can do this by placing them in a plastic bag and bashing with a rolling pin - just not too much.
- Put the chocolate, butter and syrup in a microwaveable bowl and melt on full power in 30 second intervals, stirring well each time. If the mixture feels slightly warm set aside to cool to room temperature before adding any of the other ingredients as you don't want them to melt into the mixture.
- When the mixture is cool, add the mint chocolates, broken biscuits and mini marshmallows. Stir well until everything is mixed evenly then allow to set before cutting into squares.