I’m back today with a festive baking post.
Myself and my little helper decided to make some rocky road for Valentines Day tomorrow. To make it a bit more festive we decided to decorate the top with freeze dried raspberries and pink/purple sprinkles.
We used the recipe found in Tanya Burrs baking book Tanya Bakes. This book has to be one of my favourite to use when baking. I changed it a little but by using white chocolate instead of dark. The rocky road didn’t come out especially white in colour due to the butter and golden syrup used but it sure darn tastes good.
I’ve typed out the recipe below but please do check out Tanya Bakes. I can guarantee it’ll be a favourite on the kitchen baking shelf.
350g dark chocolate – I used white
4 tbsp golden syrup
250g Maryland cookies – I used basic digestives
icing sugar to dust on top
Added extras: Freeze dried raspberries and pink/purple sprinkles
Melt the butter, chocolate and syrup together in a saucepan on a low heat.
Bash the cookies (in a plastic bag with a rolling pin until you are left with crumbs and some chunky bits.
Pour the crushed cookies into the warm mixture.
Pour in marshmallows and stir well.
Add on any extras to decorate.
Pop the mixture into a tin and let it set in the fridge for at least 2 hours.
Once your Rocky Road is set, dust it with icing sugar and cut it into bars.
Let me know if you give this recipe ago. I’d love to hear what you all think of it. Have a lovely Valentines Day tomorrow everyone. See you all again soon.