In all the rush to get to Christmas, I forgot to tell you about my daughter's Rocky Road gifts. so better late than never, here they are....
There were truly delicious and if you want to make some yourselves, here is the recipe.
Ingredients
- 125g/4½oz soft unsalted butter
- 300g/10½oz best-quality dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 200g/7¼oz rich tea biscuits
- 100g/3½oz mini marshmallows
- 2 tsp icing sugar, to dust
Preparation method
-
Heat the butter, chocolate and golden syrup in a
heavy-based saucepan over a gentle heat. Remove from the heat, scoop out
about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
-
Place the biscuits into a plastic freezer bag and
crush them with a rolling pin until some have turned to crumbs but there
are still pieces of biscuit remaining.
-
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
-
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
-
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
-
Refrigerate for about two hours or overnight.
-
To serve, cut into 24 fingers and dust with icing sugar.
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