Crunchie Rocky Road!!
I wanted to make some rocky road for a weekend treat. After searching online through about 20 recipes it was quite clear that they were super easy to make. Perfect for the kind of day where I wanted to bake but was super busy and need a recipe that only required a couple of minutes of work. You basically melt chocolate and then throw whatever you want in. I saw one recipe mention honeycomb and my mind instantly said Crunchie bars! I love them so much so Crunchie Rocky road had to be made.
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After looking through many recipes it was clear that you melt butter, chocolate and golden syrup together first, then mix in whatever you want. They all seemed to have a ratio of chocolate to butter of around 2.3-2.5. Dark chocolate (70%) is what you want but any chocolate works. I accidentally bought plain chocolate (54%) and it worked well.
Melt the 3 ingredients together slowly to avoid the chocolate getting grainy. I always do this by creating a double boiler (i.e. putting a bowl over a pot filled with a small volume of simmering water).
Every recipe had between 300-400g of filling so as long you adhere to this rule you can add whatever you want without any issues.
Biscuits: The classic additions are Rich Tea or Digestive. Both work but I love a digestive for a biscuity bite. If you prefer the sharpness of a Rich tea go for that. Bash them in a bag. You want a mix of crumbs, and bigger and smaller chunks of biscuits.
Marshmallows: These are essential. Ideally, you want mini marshmallows so they can be easily distributed throughout the rocky road. However, I could not find any mini marshmallows so I bought large ones and chopped them up. A great tip is to freeze them for at least 10 minutes to avoid them melting when they come in contact with the hot chocolate, butter and golden syrup mix.
Fruit: I love fruit in a rocky road but adding this is completely up to you. I added cranberries, but any other dried fruit would be fantastic.
Other additions: For this batch I was all about the Crunchie bars but any other chocolate bar works too. You can try Snickers, Mars, Malteasers or anything else you feel like. The world is your oyster here! Nuts are also a great addition. Salted peanuts or pistachios work a treat. Also remember you can go rogue with unusual additions like salted caramel or toffees.
Make it fancy: Drizzle melted chocolate on top for a fancy looking rocky road.
Rocky Road twists: Try making them with white chocolate as the base.
You want to reserve around a 1/3 of your melted chocolate mix at the side, then fold your fillings into most of the melted chocolate mix. Spread the mixture into your tin and flatten it as much as possible, before pouring the remaining 1/3 of melted chocolate mix. This is important for filling in the gaps, and creating a flatter surface on top.
Note: Refrigerate for at least 2 hours, but overnight is best!
That is all it takes folks. So simple!
These rocky road bars were so damn good! I loved every part of this. The occasional honeycomb from the Crunchie bar with the biscuits and marshmallows, and tasty cranberry burst was amazing! The marshmallow and crunchie were definitely my favourite parts. In theory these can last up to 3 weeks but we will be lucky if they make it past week 1. This no bake treat is so easy and perfect for when you want a homemade treat but lack energy. I am really looking forward to having a go at these with my nephews. They will love making these.
20 mins prep time, refrigerate for 2 hours - overnight
Makes 16 bars
300 g Dark chocolate (70% cocoa solids)
125 g Unsalted butter
3 tbsp Golden syrup
150 g Digestive biscuits (broken)
100 g Marshmallows (mini)
40 g Dried cranberries
96 g Crunchie bars (3 chocolate bars) - Chopped
Grease and line a 9'inch square tin with baking paper, leave the paper hanging at the sides
Melt the chocolate, butter and golden syrup together slowly using a double boiler
Set aside 1/3 of the chocolate mix for later
Fold in the fillings (biscuits, marshmallows, cranberries and crunchie bars) into the main chocolate mix
Spread into the tin and flatten as much as possible
Pour the reserved chocolate mix on top and spread evenly across the tin
Cool in the fridge for at least 2 hours, overnight is best
Once cool, cut into squares and store in the fridge in an airtight container for up to 3 weeks