Rocky Road Clusters Food

ROCKY ROAD CLUSTERS

Steps:

• Melt the butter, chocolate and golden syrup in a heatproof bowl over a pan of just simmering water, stirring occasionally.
• Break the biscuits into pieces into another bowl, then add the marshmallows, pecans and sultanas. Pour in the melted chocolate and gently stir everything together until well-coated. Drop spoonfuls of the mixture onto a baking tray lined with baking parchment, then dust each with some edible gold lustre, if using. Chill for 1 hr before packaging. Will keep in the fridge for up to three days.

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.