This Rocky Road recipe uses the marshmallow and biscotti from the recipes made on this site. You can of course use shop bought biscuits and marshmallow. Anything from digestives to hobnobs will work for this, just keep the quantities the same.
Rocky Road originally comes from Australia and was used as a way to sell confectionery that was going stale and a way of disguising low quality chocolate to sell to the gold miners in the area that were believed to be uncultured and didn’t know any better. The name comes from the Rocky Road the travellers had to take to get out to the gold fields.
The biscotti recipe is here.
The strawberry marshmallow recipe is here.
BISCOTTI ROCKY ROAD
- 125 g Unsalted Butter
- 300 g Dark Chocolate At least 50% cocoa
- 3 Tbsp Golden Syrup
- 200 g Biscotti see recipe
- 100 g Mini Marshmallow or chopped larger marshmallow see recipe
- Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.
- Put the biscotti into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
- Tip into a tray (24cm / 9 inch square) lined with greaseproof paper. Flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into 16 pieces and serve.