I wonder if I can invent a recipe with a longer name! if you want to bribe me, give me Rocky Road! I find it rather irresistible so I don’t make it too frequently.
This version is full of all my faves, chocolate orange, Turkish Delight, marshmallows and cookies. It’s an explosion of deliciousness. Promise you’ll make it and save me some.
Have you ever made Rocky Road? I’m already thinking up my next version.
200g chocolate orange
60g marshmallows ( mini ones are easier)
60g Turkish Delight – chopped small
80g Golden Syrup
Sprinkle of icing sugar to serve
Line and grease an 18×18 inch shallow tin with greaseproof paper. Make sure the paper comes up over the sides of the tin so you can ease it out.
Start by smashing all your cookies into small bits. I love this part. We ‘re going for chunky bits of cookie not crumbs here so don’t go too mad.
The best way to do this is to wrap the cookies in wax wrap and bash a bit with a rolling pin but feel free to do it your way.
Melt the butter in a large saucepan along with your chocolate orange and golden syrup. Make sure you keep the heat low as you want the chocolate to melt nicely not end up in sticky clumps. Once it’s all melty and gorgeous fold in your cookie bits and Turkish Delight pieces.
Pour into your tin and spread out with a palette knife. If it doesn’t fill the whole tin that’s fine just make it nice and compact with the palette knife.
Pop in the fridge for at least four hours.
Gently east it out of the tin with the greaseproof paper and chop into treat size squares. Feel free to dust over a little icing sugar.
Tip: Best kept in the fridge