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Tuesday, 30 October 2012

Choc Crunch Rocky Road Recipe

Chocolate, marshmallows, more chocolate... what's not to like (said in Joey Friends style)?! 

A recipe, on my blog, who'd have thought it?! Fear not, it's not a meal, and strangely not even a recipe for cakes (which is what I am most often to be found donning my pinny for).



Choc Crunch Rocky Road. Following several requests since I published the above picture, I promised I would post the recipe and instructions. These were very kindly given to me in the first place by the lovely Jenny, who blogs over at Cheetahs In My Shoes and also posts delicious-ness over on the Bake Yummy website, so please do head over there and check out the other fab stuff! I altered her version ever so slightly as I'm not a huge fan of glace cherries, but I thought the swap-in of Fudge bars actually worked quite well (does anyone else remember when they used to be 10p each?!).

200g Milk Chocolate
200g Dark Chocolate
50g butter
1 tablespoon of golden syrup
4 full size Crunchie Bars
3 small bags of Malteasers
4 full size KitKat Chunky Bars
4 bars of Fudge
225g (ish) of Mini-Marshmallows 


This made enough to fill 2 small baking tins (mine are roughly 10"x6", or 25cm x 15cm each).

How to make it…

Firstly, put your baking tray in the freezer before you start and leave it there until you need it.  You’ll need a sheet of baking paper (greaseproof or foil will also do if you haven’t got baking paper) to line the tin with ready.

Smash your milk and dark chocolate up into small pieces.  Easily done by keeping them wrapped and hitting hard on the work surface or with a rolling pin. It's also a good idea to break up the Crunchie Bars, Malteasers, Fudge and KitKat Chunky Bars into small pieces before you start – but not too crumbly. Tamsin loved 'helping' with this bit - although I really wasn't happy when she wanted to copy me and use a sharp knife to cut them up. I found cutting easier than the bashing though. 

Put it into a microwaveable bowl with the butter and the syrup and microwave on medium for about 3 minutes – stopping after each minute to give it a good stir.  Repeat 30 secs at a time until melted if necessary.

Stir all your chocolate bars into the melted chocolate/butter/syrup mix, then add the marshmallows and mix well until you’ve got a thick sticky mix. This does take some muscle, and is best done as quickly as you can before the chocolate/butter/syrup mix starts to cool and get stiff.

Take the tin out of the freezer, pop the liner in and then spoon the mix into the tin.  Press it down well (use the back of a wet spoon if you want a smooth effect) and then chill in the fridge for about 4 hours – even better, overnight.

I put some rough cut marks into the surface of the mix before putting it in to chill, and I found this really helped later when it came to cutting it. Be warned though, you really do only need tiny pieces - pure sugar rush may be fun to watch in children at first, but the novelty wears off quickly...! Of course, my advice would be to keep it out of the hands of children anyway - all the more for you then.

See, easy! Enjoy, and thanks again to Jenny. I think I love her a little bit.
Smiley

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