The irony that these are called Rocky Road when the road to this recipe is far from rocky.
Consider it a peaceful glide.
Adapted from Christina Tosi’s idea for Compost Cookies, this Rocky Road makes use of any mishmash you have lying around the kitchen that needs using up. Half of a bag of salted crisps lying about? Throw them in. Just a small handful of cereal? Throw it in.
That’s why this is a Wheelie Bin Rocky Road – it will take scraps of anything you have.
It’s perfect when you know you have people coming over and you don’t really have much time to give thought to anything else. It’s a nip to the corner shop for chocolate, butter and syrup number and the rest is literally whatever is at your disposal.
Melt in a pan, pour in a tin and it’s ready to set.
The only thing I would advise to include regardless of what you have, are the marshmallows, but don’t feel too imprisoned to this instruction. It’s just that a Rocky Road doesn’t feel like one, unless I see it spiked with those big, fudgy marshmallow morsels.
Say that three times fast.
Serves 4 – 5
200g dark chocolate
200g milk chocolate
150g unsalted butter
2 tablespoons golden syrup
150g – 200g whatever you’ve got going spare in the kitchen – crisps, chocolate, cereals, gummy sweets, pretzels, popcorn, nuts, dried fruit, popping candy
1 tablespoon icing sugar for dusting
- Line a 9″ square baking tray with baking parchment, making sure the parchment is long enough to come up around the edges to make pulling out the Rocky Road easier.
- In a large saucepan and on a medium heat, gently melt together the chocolates, butter and syrup, stirring gently. Once both have melted together, take off the heat and allow to cool for a bit.
- Now go wild. Stir in whatever you have in your kitchen that needs using up, breaking up any small things – like biscuits or crisps – into small chunks. Just make sure the final weight comes to around 600g, but you won’t fail if you’re a bit under or a bit over. Add in the marshmallows alongside your additions.
- Once your additions are thoroughly stirred into the chocolate mix, carefully scrape it all into the lined tray. Smooth the top as best as you can with a spoon but don’t worry, it’s supposed to look like a bumpy road, and then slide into the fridge to set. I do this overnight to be safe, but 2 or 3 hours would be fine.
- When you’re ready to serve, using the baggy sides of the parchment, lift the Rocky Road out of its tray and cut into squares, dusting the top with some icing sugar which you’ve pushed through a sieve for added effect. Not necessary, but cute.