Rocky Road Squares
Fri, 21 April 2017
10oz/300g chocolate, broken into chunks
3 tablespoons golden syrup
8oz/225g rich tea biscuits, crushed to small pieces
2oz/50g whole almonds
3oz/75g glacé cherries, halved
Line a 23cm/9 inch square cake tin or an 11x7 tray bake tin with a triple layer of clingfilm or baking parchment (parchment paper).
Combine the butter, chocolate and golden syrup in a large saucepan and heat gently whilst stirring continuously.
Meanwhile in a large bowl mix together the biscuits, almonds, marshmallows and halved cherries.
When the chocolate mixture has melted thoroughly, pour it onto the biscuit mixture and mix well until combined.
Pour the chocolate and biscuit mixture into the lined cake tin and flatten with a spatula or mixing spoon, adding a few additional cherries and marchsmallows to the top.
Transfer to the fridge and allow to set.
Cut into squares and drizzle with white chocolate.