Loaded rocky road
Rocky road is one of my husband’s favourite bakery snacks, he often has a slice with takeaway coffee when he thinks I am not looking.
I thinks it is really important not to be wasteful when it comes to cooking and baking and I love to incorporate leftovers in new recipes, so in this loaded rocky road version I have added leftover cake (vanilla with blueberries) which I had made a couple months ago but it came out of the oven looking a little bit sad with a big sink hole in the middle.
I chopped it (whilst still a little frozen so as not to crumble too much) to add a soft texture to the rocky road slices, together with mini marshmallows, which are a must! The crushed biscuits and nuts bring in the crunch – add salted roasted nuts for an explosion of flavour, snicker-y in nature.
The beauty of this recipe is that you can add almost anything you have in your cupboard: dried fruits, candy, pretzels, seeds, the list goes on! Just remember to keep the additions proportionate to the amount of chocolate used.
Loaded Rocky Road
550g of dark chocolate 70% solids is best
220g butter
80g golden syrup
100g crushed biscuits such as malted milk or nice
150g cake, cut into cubes
100g salted nuts, roughly chopped
150g mini marshmallows
Cocoa powder for dusting
1. Grease and line an 18 cm square baking tray with baking paper.
2. In a large pan melt the chocolate, butter and golden syrup over a gentle heat, stirring constantly until there are no lumps left. Set aside 1/3 of the mixture and leave it to cool slightly.
3. Add the remaining ingredients into the pan containing 2/3 of the chocolate mixture and stir until everything is completely covered
4. Tip the mixture into the lined tray and spread it out to the corners. Chill for 30 minutes then pour remaining chocolate on top and spread to cover surface equally. Return to fridge for at least 2 hrs. Cut it into squares and dust with cocoa powder before serving.
More leftover recipes:
Spelt and marmalade apple crumble
