About this recipe:This is my new favourite and my little girl's favourite easy tray bake recipe. It's a cross between millionaire's shortbread and rocky road (hence the name). It's a really simple recipe and my daughter loves getting involved in mixing things together. If you want to bake this in a tray bake tin multiply the recipe by half (e.g instead of 180g of flour, use 270g and so on.)
In a mixing bowl combine the butter, caster sugar and flour until a bit crumbly. Press into the base of a 23cm (9 in) square baking tin.
Bake in the preheated oven for around 20 minutes. Keep an eye on it, if it all goes brown you've gone too far! Remove from the oven.
For the caramel:
In a saucepan over a high heat, combine the butter, brown sugar, golden syrup and sweetened condensed milk. Bring to the boil, stirring all the time, for about 5 minutes. Then remove from heat and stir as fast as possible for about 3 minutes (don't let a child do this as the mixture will be very hot). Let it cool for about 5 minutes occasionally stirring and then pour over the shortbread (it doesn't matter if the shortbread is still a little warm) and then put in the fridge until the fudgy layer begins to feel firm to the touch.
For the top:
Once the shortbread and fudge has got firmer, melt the chocolate in a microwave safe bowl, break up the chocolate in to small bits then microwave making sure you take it out and stir every 20 seconds until melted. Don't go too far as you will ruin your chocolate so it is important to check every 20 seconds.
Once out of the microwave mix in the raisins and the marshmallows (add as much or as little as you like) in to the chocolate.
Pour or spoon the chocolate marshmallow and raisin mix over the top of your fudgy caramel and chill until firm. Then slice in to 3 to 4cm square slices and enjoy! Store in a tupperware container (not in a fridge).
The chocolate top can also be made with dark or white chocolate.