Bourbon Biscuit Rocky Road

Equipment

• 8"x8" Tin
• Parchment Paper
• Spoon or Spatula
• Saucepan and hob

Ingredients

• 125g Butter
• 125g Golden Syrup
• 400g Milk Chocolate
• 200g Dark Chocolate
• 300g Bourbon Biscuits
• 75g Mini Marshmallows (I used a mix of pink and white)

Method

1. Line an 8"x8" baking tin. Chop the Bourbon Biscuits up in to bitesize pieces. Break/cut the dark and milk chocolate in to chunks and place together in a bowl.
2. Heat the butter and golden syrup in a saucepan until it's melted and starting to gently bubble. Take off the heat and then add the milk and dark chocolate chunks to the saucepan. Leave for a couple of minutes and then stir. If there's still chunks of chocolate remaining place the saucepan back on to the hob on a low heat until the mixture is smooth.
3. When the chocolate is fully melted add the marshmallows and chopped bourbon biscuits to the saucepan, leaving a handful of each for decoration! Stir until fully combined. Press the mixture in to the lined baking tin, them scatter on the remaining marshmallows and chopped Bourbon Biscuits as decoration.
4. Leave to cool at room temperature or in the fridge until firm, then chop in to pieces and enjoy!

Notes

• - Store your Bourbon Biscuit Rocky Road in the fridge in an air tight container, where it will last for 2+ weeks!
• - Instead of 400g of Milk and 200g of Dark chocolate, 600g of Milk or Dark Chocolate can be used - I just prefer the rich/sweet balance that using a mixture of the two brings!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 8" Deep Square Tin

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