Rockey Road Tasty Team Treats Recipe 465 Food

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

ROCKEY ROAD TASTY TEAM TREATS RECIPE - (4.6/5)

Steps:

• Heat oven to 350. Grease bottom and sides of 13x9-inch baking pan. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans in order. Press down firmly on pecans. Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

TUNNOCK'S ROCKY ROAD RECIPE BY TASTY

Steps:

• Slice six teacakes into eighths and set aside.
• Crush digestives in ziplock bag and set aside.
• Melt the butter, chocolate and golden syrup in a bowl placed over a pan of simmering water.
• Pour digestives and teacakes into the melted chocolate mix and stir together.
• Pour into a lined tray and refrigerate for 2 hours.
• Slice into segments.
• Enjoy!

ULTIMATE ROCKY ROAD

Steps:

• Line a shallow, rectangular tin with greaseproof paper.
• Melt the chocolate, butter and golden syrup in a fairly large saucepan over a low heat until completley smooth and glossy.
• Bash the Maltesers with a rolling pin slightly, but leave some whole pieces. Do the same with the Crunchie.
• Add the peanuts, fudge, marshmallows, Maltesers and the Crunchie to the chocolate mix and combine thoroughly.
• Pour into the lined tin and chill for a few hours until completely set.
• When set, cut into small pieces and store in an airtight box in the fridge.