Rocky roads make the perfect picnic treat or afternoon pick-me-up. This recipe from Executive head chef Matthew Davies is incredibly quick and easy to make, they may just test your patience while you wait for them to chill!
250g Digestive biscuits
25g Golden syrup
100g Pecans, chopped
100g Chocolate, dark
60g Mini marshmallows
50g Chocolate chips
Place the biscuits in a plastic bag to roughly break up. The idea is have chunky pieces as well as crumbs.
Heat the golden syrup in a saucepan, chop the chocolate and add to the syrup. Mix well until the chocolate is melted.
Add the crushed biscuits and chopped pecans. Thoroughly combine.
Press into a baking tray lined with silicon paper. Press down so that the surface is even. Evenly sprinkle with the marshmallows and chocolate chips.
Place in an oven heated to 160c, just until marshmallow and chocolate begins to melt, this should take 2 to 3 minutes only.
Chill. Cut into 12 even pieces.