Extra time:2hr chilling ›
- In a food bag, crush the biscuits (of your choice) into small pebble sized pieces and set aside.
- In a large saucepan, melt together the butter, golden syrup and 300g of the white chocolate until they blend together. Remove from heat.
- For a traditional style rocky road: add the biscuits and 100g of mini marshmallows to the saucepan, and mix thoroughly. OR alternatively:
- For a chewy version, before adding the biscuits add about 40g (a good handful) of mini marshmallows (or the regular large ones) into the pan and allow to fully melt in to the mix, this will make the mix become really chewy, then remove from the heat. Add the biscuits and the rest of the mini marshmallows and mix thoroughly.
- Tip into a greased baking tray or into a foil container, flatten out with the back of a spoon. Set aside.
- Melt in the microwave or in a double boiler the remaining 100g of chocolate, this can be drizzled or spread over the finished Road to fill in any pot holes (gaps) or make a smooth surface similar to nougat.
- Put tray in fridge for at least 2 hours (overnight is best). Cut in chunks and serve. If overly sticky, dust with icing sugar before serving.
If you don't like white chocolate, this will work with any chocolate you fancy. I have used Toblerone® bars before when the local garage didn't have any white chocolate and that was good too.
I make this using Trufree® Digestive Biscuits which are Gluten and Wheat Free and are fantastic in this. Just remember to check that the marshmallows you are using are gluten/wheat free too.
If stored in a tin these will keep well for a few days, although they could last longer except mine are never around for that long!