Bourbon Biscuit Rocky Road
Servings 12 squares
Ingredients
- 200 g Bourbon Biscuit
- 135 g Butter
- 200 g Dark Chocolate
- 3 tbsp Golden Syrup
- 100 g Mini Marshmallows
Instructions
- 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.