Makes: 24 bars
- 250 g dark chocolate
- 150 g milk chocolate
- 175 g soft butter
- 4 Tbsp golden syrup (or honey)
- 200 g amoretti biscuits
- 150 g brazil nuts (shelled) (or pistachios)
- 150 g red glace cherries
- 125 g mini marshmallows
- 1 Tbsp icing sugar
- edible glitter
- Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
- Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
- Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
- Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
- Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
- Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
- Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
- With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
Make ahead tip
Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.
Freeze ahead tip
Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.
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