Love is a rocky road

Tomorrow is a special day.

It is my little (big) brother's 18th birthday and also my 6th anniversary with my boyfriend.

I have this week off work so what better way to spend my time than to concoct some yummy treats for my favourite boys!

I punted for some rocky road as they are ridiculously easy to make yet ludicrously, undeniably tasty.

The recipe I have used is from the Nigella Lawson website.
You will need:
300g chocolate (dark, milk or a mixture)
125g butter
3 tablespoons Golden Syrup
200g biscuits (I used Rich Tea)
100g mini marshmallows
A pretty pinny!


The wondrous nature of this recipe is that it is entirely adaptable to suit your tastes.
So you could use digestive biscuits if you wished, and you can go crazy and add in any other ingredients you wish such as:
glacé cherries, nuts, fudge chunks, rasins...
The list is fruitful and extensive so just have fun! :)


Firstly you need to warm the butter, chocolate and golden syrup in a bowl over some steaming water.
{I used half milk and half dark chocolate for my rocky roads. I personally don't like dark chocolate, but if you used just milk chocolate, then they would just be far too sickly (even by my standards) so half and half is a happy medium.} 
But you can adapt it to suit your preference.

Do not allow the water to boil, but just let it simmer and keep the mixture circulating with a pink spatula until you are left with a gelatinous mess like this...

Now you need to place your biscuits into a bag and get crushing to break them up into bite-sized morsels!

Reach for a hard item, preferably a rolling pin, and bash the biscuits until you are left with a mismatch of varying-sized pieces. You don't want to over-exert your aggression here, otherwise the rockiness of rocky roads may be in contentious. I believe, the more chunkier the biscuits, the better.


Now return to your melted chocolate mix and decant about a third of it into a separate bowl. This will be used later.

To the remaining chocolate, add your smithereens of biscuits and the mini marshmallows and combine together with your pink spatula.
Once all your ingredients are nicely coated, press down into a tray, lined with greaseproof paper, for easy removal once refrigerated.

As you can see here, the mixture looks a bit dry and sparse on top...so that's where the rest of the chocolate mix comes in...

Pour the chocolate all over the top and this will fill in all the gaps and create a glossy, even finish on top. You can use a palette knife to smooth it over.


And you are done! Just whack it in the fridge for a good 2+ hours, cut into desirable portions and lightly fairydust with icing sugar.


This recipe makes 14 generous bars.

And all wrapped up for my boyfriend. x

Love really is a rocky road...