Last week it was National Cake Week, now it’s National Chocolate Week! To celebrate, we’re letting you in on the Castle’s Milk Chocolate Rocky Road Recipe.
Milk Chocolate Rocky Road
150g good quality milk chocolate
150g good quality plain chocolate
100g rich tea biscuits broken
100g mini marshmallows
45ml golden syrup
100g roasted hazelnuts chopped
Line the base and sides of a 30 x 15 cm (12 x 6in) baking tin with paper and set aside.
Gently melt the butter, add the chocolate and melt together. Once they have both melted, add the syrup.
Pour the melted chocolate over the nut, biscuit and marshmallow mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
Pour into the prepared baking tin and then level with a spatula.
Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes.