Rocky Road...!!(Perfect finger treats, great for children's parties. Can be dressed up to make more sophisticated dessert. Easy to make, no cooking involved.)

Preparation Time: 20mins

Ingredients:

150g Milk Chocolate, broken into squares

150g Dark Chocolate, broken into squares

100g Golden Syrup

100g Unsalted Butter

200g Digestive Biscuits

60g Hazelnuts (optional)

60g Mini Marshmallows

80g Dried Fruit of your choice (optional)

1 Tablespoon Icing Sugar (optional)

Directions: USE CLINGFILM: Line a a square-shaped 20cm (8inch) shallow tin with cling film. Leave extra cling-film hanging over the sides of the tin. BASH THE BICCIES AND NUTS: Put all of the biscuits and nuts into a food bag, seal the bag tightly then take a rolling pin and bash them up into small pieces (but not like sawdust, try keep some chunky bits in there). MELT THE CHOCOLATE: Take a large pan filled 1/4 of the way up with water, bring to a simmer. Take a heatproof bowl and rest over the pan of simmering water (make sure the water doesn't touch the base of the bowl). Into the bowl place all of the butter, golden syrup and chocolate. Stir occasionally until all of the ingredients are melted then bring away from the heat. ADD EVERYTHING: Turn the heat off and then add in the hazelnuts, marshmallows and dried fruit (of your choice). Stir well and ensure all of the ingredients are coated in the mixture. SPOON IT IN: Take the already prepared tin and spoon all of the mixture in. LEAVE TO COOL (IF YOU CAN): Even though it will kill you to leave it, put it in the fridge and leave to set for about 2 and 1/2 hours. TURN OUT THE CAKE: Carefully tip out the cake onto a plate (first make sure it is actually set). When on the plate peel off the cling film and cut into even squares, dress with a sprinkle of icing sugar (optional). Enjoy!!!

Submitted By: Kate Graham of Liverpool
Email/Web Site: k_a_t_e1505@hotmail.com
Original Source of Recipe: Annabel Karmel
Date Submitted: 5/11/2010 6:52:04 AM