Last weekend we celebrated my nephew’s birthday and as is tradition, we all brought along a sweet treat for the birthday party. I was short on time, so the night before I threw together a quick rocky road, mixed things up with a colourful bag of M&Ms and took it along to the party. It was a real hit and I suspect I’ll be asked to make my chunky rocky road with M&Ms on a regular basis now!
A little while ago I shared my recipe for Butterfinger Mini Cups Rocky Road and ever since then I’ve been knocking up trays of this easy treat for all kinds of occasions and sometimes just because we fancy it. It’s a great little crowd pleaser, especially if there are chocolate loving children in that crowd.
These Chunky Rocky Road bars made with M&Ms really hit the spot, plus they’re really colourful and a great addition to a party table.
Chunky Rocky Road with M&Ms
Ingredients:
200g Milk Chocolate, broken into small pieces
2 Tablespoons of golden syrup
135g Unsalted butter
200g digestive biscuits
100g Mini marshmallows
75g Raisins
110g M&Ms
Method:
Line a high sided baking tray with baking parchment. I used a small roasting tin because it seemed up to the job.
Put the milk chocolate, golden syrup and butter in a glass bowl. Using a bain marie (put an inch or two of hot water in the pan and place the glass bowl over the top making sure the water doesn’t touch the bowl) over a gentle heat. Stir the chocolate, golden syrup and butter until everything has melted together.
While the chocolate mixture is slowly melting, put the biscuits into a plastic bag and bash them with a rolling pin until they’re broken up, but not crumbs. Ideally you want a mixture of chunky pieces and smaller, crumbly bits. Once bashed, tip them into a mixing bowl. Add the marshmallows and raisins.
Take the M&Ms and put a handful to one side for decoration. Take the rest and add them to the biscuit mix.
Once the chocolate mixture has melted, take it off the heat and carefully tip the biscuity mix into the chocolate. Stir it well and make sure everything is coated. Then tip it onto your baking tray spread the mixture out. It needs to be about 2cm deep as a minimum, but the thicker the better as far as I’m concerned.
Take the M&Ms you’d put to one side and scatter them across the top of the rock road, press each one gently into the melted chocolate. Hopefully this will anchor them in place once it’s set. Chill in a cool place, preferably a fridge for at least two hours. Then slice into generous pieces and enjoy!
