Often it’s really just the simplest of things that bring the most pleasure. It doesn’t have to be the most complicated recipe on the planet or the fanciest of ingredient; sometimes a vat of chocolate, chucking a load of things in and shoving it all in the fridge, can bring the biggest of smiles or please the sweetest of teeth… Rocky Road! Is there any thing more simple or more satisfying?
I’ll admit, was I was going to post this for Valentine’s Day, well that came and went didn’t it?
SoI was going to save it for Easter, but thought it wasn’t ‘Eastery’ enough.
Then Doris Day arrived and I’m tucked up on the sofa, wrapped in a blanket listening to the howling wind outside, and what would go really well is a chunk of Rocky Road… maybe it’s not the best thing to pair with my wine, but it’s one of those simple-pleasure kind of evenings when you rumble through the cupboards for something naughty to eat, then realise your healthy shop has well and truly let you down this time. So to curb the need for chocolate covered ‘stuff’ I thought I’d write this recipe up.
Hands up how many have made Rocky Road, Fridge Cake or whatever you wish to call it, with kids?
It really is a core staple of ‘baking’ with the littlest people in the family; it’s all about the battle of making sure that whatever you’re putting in your Rocky Road gets in there, rather than in little mouths… one for the cake, two for me, one for the cake, three for me! And I know you’re shaking your head reading this saying “really Lou, it’s not just kids is it?” Okay Ill admit it, but when you’re faced with all the good stuff that you’re going to mix in, the urge to dig into that bag of Maltesers is incredibly tempting.
Going back to the matter in hand, the beauty is that except for a little bit of heating, the littlest people can really get stuck in and, well… make a mess (yes, I do that too!).
Everyone has their own Rocky Road favourite ‘stuff’ whether it’s, peanuts, pistachios, meringues, dried fruits, cherries, jelly beans (so good!) or a classic digestive biscuit; it doesn’t really matter what you put in it, so long as you enjoy it!
For me it’s more about keeping it simple but getting a good crunchy texture to the richness of the chocolate, so a good chocolate chip cookie or a digestive works just right; and to be honest the cheaper ‘value’ biscuits are perfect. Mixing that all up with a handful of fluffy, squishy marshmallows, and an ‘almost bag’ of Maltesers (yes, I ate some of them before they got to the chocolate) are spot on. The chocolate on the Malteser’s melts off so you’re left with little honeycomb balls peppered throughout your Rocky Road.
If what you put in your Rocky Road was controversial enough, what chocolate to use can be just as opinionated; again it’s really down to your own tastes, I’m a dark chocolate girl, just a regular dark chocolate, going for a 75% cocoa might be a bitter too bitter even when melted in with Golden Syrup. For kids, a plain milk chocolate is usually a good option, and then if you fancy a festive take, white chocolate for a ‘Snowy Road’ also works.
And one last thing before recipe time, who says Rocky Road has to be for kids? If you can get a moment to make this yourself without a helper or two, you can make it properly adult, a shot of Baileys perhaps… that’s a shot into the chocolate mix, not one to drink; although who am I to stop you!
- 300g Dark chocolate
- 100g Unsalted butter
- 3 tbsp Golden syrup
- 200g Chocolate Chip Cookies
- 100g Maltesers
- 50g Mini marshmallows
- Line an 8 inch square baking tin with grease proof paper.
- Break the dark chocolate up and add into a microwavable bowl with the butter and Golden Syrup.
- Heat the chocolate in 30 second sessions, stirring inbetween, until the chocolate and butter has melted.
- In a large bowl, break up the cookies into chunks and mix in the Maltesers and marshmallows.
- Pour over the melted chocolate mixture and stir in until everything is coated in chocolate.
- Pour the mixture into the baking tin and press down with a spatula.
- Pop the tin into the fridge for an hour then cut up into pieces and pop back in the fridge to firm up.
- Store in a sealed container in the fridge, and remove just before serving.
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