SMARTIE ROCKY ROAD
These are super chocolatey and so drool-worthy! No, they’re not healthy but life is about balance and these are an indulgent sweet treat to enjoy.
If I need to bring a dessert to a BBQ or get-together this is my go-to slice. It’s super easy to make (you can make it in under 15 minutes), it travels well and it’s always a hit where-ever we go.
SSShhhh… don’t tell anyone how easy these are to make 😉
Makes 16 pieces
Method:
- Lighly grease a square 20cm baking tin with olive oil and line with baking paper (have the baking paper overhang the sides to make it easier to remove later).
- Place the chopped chocolate, butter and golden syrup in a large pan. Place it on a low heat on the stove top to melt. Stir regulary to mix through and prevent burning.
- Reserve a 1/3 of the chocolate mix from the pan and set aside.
- Meanwhile, place the shortbread biscuits in a plastic bag and gently bash with a rolling pin (you want a mix of big and small bits and crumbs).
- Add the biscuits, marshmallows and smarties to the chocolate mix in the pan and gently mix through until everything is covered in the chocolate mix.
- Gently tip the mixture in to your pre-prepared tin and smooth the top. Pour over the reserved chocolate mixture to ensure all areas are evenly covered with chocolate.
- Place the rocky road in the fridge for a minimum of 1hr (2-3 is better) or until firm to the touch. When ready to serve, gently tip it out on to a board and cut in to 16 pieces. Enjoy!
Store in the ridge for up to 1 week (they won’t last that long!)
To make this slice gluten free, use gluten-free biscuits and a gluten-free chocolate bar.