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BISCOTTI ROCKY ROAD

Patisserie Makes Perfect
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Course Biscuit
Cuisine Australian
Servings 16

Ingredients
  

  • 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

Instructions
 

  • 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.