Recipe: Rocky Road
PUBLISHED: 12:30 18 April 2017 | UPDATED: 13:29 18 April 2017
A great treat - rich, crunchy and seriously smooth with a hint of mint
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
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