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Recipe: Rocky Road

PUBLISHED: 12:30 18 April 2017 | UPDATED: 13:29 18 April 2017

Rocky road

Rocky road

tina richardson

A great treat - rich, crunchy and seriously smooth with a hint of mint


(makes 9-12)

2 tbsp fresh chopped mint

200g 70 per cent cocoa solid dark chocolate

100g mini marshmallows

150g Rich Tea biscuits

100g dried blueberries

100g mini eggs

2 tbsp golden syrup

125g butter

Icing sugar for dusting


Melt the butter and syrup in a large pan on a low heat. Stir with a wooden spoon, then add the chocolate in small pieces and stir until these have melted into the mix. Leave aside to cool for two-three minutes.

Crumble the biscuits in your hands so you have a variety of sizes and add to the mix. Then add the mini marshmallows, mint and blueberries. Mix all the ingredients together.

Crush half the mini eggs until they form a crumb texture and add to the mix.

Place the mixture into a lined square cake tin, making sure it is level and reaches the sides. Arrange the remaining mini eggs on top and place in the fridge for at least two hours.

Once the mixture has set, cut slices to the required size and dust with a little icing sugar.

Recipe by Tina Richardson, Stanstead Abbotts author of A Cook’s Guide to Herbs


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