- 400g Divine 70% Dark Chocolate, finely chopped
- 2 tbsp Fairtrade golden syrup (or honey)
- 125g digestive biscuits, chopped into small pieces
- 200g mini marshmallows plus extra to sprinkle on top
- 65g unsalted butter, cubed
- 50g crystallised stem ginger, very finely chopped (optional)
- 200g Divine Milk Chocolate
- 1 tbsp unsalted butter and a little to grease the tin
1. Lightly grease a 19x28cm tin or square brownie pan with a little butter and line with baking paper.
2. Put the marshmallows in the freezer while you melt the chocolate. This will help them keep their shape once folded into the warm chocolate.
3. Bring a small saucepan of water to the boil and then reduce the heat to a simmer.
4. Place the chopped chocolate and butter in a large bowl and sit the bowl over the pan making sure that the bottom of the bowl doesn’t touch the water (double boiler method).
5. Let the chocolate and butter slowly melt, stirring occasionally, until smooth and silky. Stir in the golden syrup and take off the heat.
6. Add the chopped biscuits, marshmallows and ginger and fold them into the chocolate.
7. Spread the mixture into the prepared tin, pressing down to level.
8. Melt the milk chocolate and butter using the double boiler method.
9. Spread the milk chocolate over the rocky road then top with a handful of mini marshmallows.
10. Put the rocky road in the fridge for two hours or until completely set.
11. Cut into small squares using a large knife. Store the rocky road in the fridge for up to three days.