Ok, no one wants to put the oven on in the middle of a heat wave – especially me! I don’t do well with heat. Which probably explains how I’ve survived so long – being born and raised in the typically bad weathered UK.
However, this does not take away from the fact that I am always pretty anxious to bake something. So what’s the answer? Rocky Road! Other than melting some chocolate, there is no cooking involved whatsoever but I still get to eat a tasty, indulgent, home made treat at the end of it. Well I say that’s a win. So! Here is what you will need to make approx 8 generously sized pieces.
- 165g Unsalted Butter
- 300g Milk Chocolate, broken into pieces
- 100g Dark Chocolate, broken into pieces
- 4tbsp Golden Syrup
- 200g Rich Tea Biscuits
- 100g Mini Marshmallows
- 10 x Reese’s Peanut Butter Cups, cut into 6ths (Optional)
- 18cm x 28cm Baking Tray
First – lightly grease and line the base and two sides of the baking tray. (The overhang will act like a handle making it easier for you to pull out the tray before cutting.)
In a large glass bowl set over a pan of barely simmering water, melt together the butter, milk chocolate, dark chocolate & golden syrup.
Back to the chocolate. Pour about 150ml of the mixture into a jug and reserve for later.
Then pour over the remaining chocolate and spread around evenly.
OR you could make it even more epic by scattering Reese’s Peanut Butter Cups over the top, pressing gently then refrigerating in the same way. It’s entirely up to you.
Store in an airtight container in the fridge. (Well, that’s if you haven’t devoured the lot already!)
You could even mix up the recipe by switching out the rich tea biscuits for another biscuit, or adding in some chopped hazelnuts, or even using 400g of white chocolate instead of the milk & dark.
The possibilities are endless but it’s a great ‘throw it together’ no fuss, no bake recipe for you and your family!
I hope you enjoyed this week’s recipe my lovelies – until next time.