Everyone who knows me knows how much I love bourbon biscuits and I won’t lie they were my breakfast over Christmas when I was up early with our puppy and of course they were being dipped in my cup of tea.
Now I know for some people they are just a simple chocolate biscuit but I do love them and think they are very versatile biscuit.
This recipe has been sitting in my drafts for the longest time and I made a decision this year that I need to get some new recipes tried out and this one seemed a perfect one for January.
Rocky Road can be any flavour and have whatever you like in it. I will admit this rocky road is super simple but super tasty.
I know dark chocolate isn’t everyone’s favourite but for this recipe it works because the biscuits offset the bitterness of the dark chocolate.
I always add a bit of extra biscuit and marshmallows to the top of this rocky road because well why not.
Bourbon Biscuit Rocky Road
- 200 g Bourbon Biscuit
- 135 g Butter
- 200 g Dark Chocolate
- 3 tbsp Golden Syrup
- 100 g Mini Marshmallows
- Grease and line an 18cm square brownie tin with baking paper
- Place 200g bourbon 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 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 cut into 12 fingers.