Search

Rachel Allen's rocky road

(209 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chocolate marshmallow biscuit cake, Rocky road recipe
Chocolate marshmallow biscuit cake, Rocky road recipe
  • Makes: 16

  • Prep time:

    (plus chilling)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Try Rachel Allen's version of a classic rocky road recipe to indulge your sweet tooth. Chocolates, biscuits and marshmallows set in melted chocolate -what's not to love about that?

Ingredients

  • 450g milk chocolate, broken into pieces
  • 150g ginger nut biscuits, broken into 1cm chunks
  • 100g mini marshmallows
  • 2 x 40g Crunchie bars, cut into 1cm chunks
  • 20cm square cake tin

You can add raisins or cherries to add a fruity taste or fudge pieces to make it even sweeter!

Method

  1. Line the base and sides of the tin with baking parchment.
  2. Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If itís too hot, the marshmallows will melt.)
  3. Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.

Your rating

Average rating

  • 3
(209 ratings)

Your comments

comments powered by Disqus

FREE Newsletter