Choccy Rocky Roads for kids

Arlene Thompson. INLT 16-611-CON

Arlene Thompson. INLT 16-611-CON

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Are you totally fed up with unpredictable weather and bored kids?

Arlene Thompson from Carrickfergus Cookery School suggests you can bust the boredom by getting the kids creative in the kitchen.

These very popular Chocky Rocky Roads are the perfect recipe.

With biscuits to break, chocolate to melt and lots of stirring, this no-bake recipe will be ready in no time!

Place them in pretty bun cases, in food bags tied with a ribbon and tie a on a label with a personal message to make the perfect gift for neighbours or friends.

PS: Adults will love these too!

Here’s how to make them.

INGREDIENTS

125g unsalted butter

300g dark or milk chocolate, broken

3 x tablespoons golden syrup

200g digestive biscuits

150g marshmallow quartered, or use pink and white baby marshmallows

1 teaspoon icing sugar, for dusting

METHOD

1. Line a 23cm square tin with baking parchment.

2. Place the butter, chocolate and golden syrup in a saucepan. Gently heat until melted, stirring, then set aside to cool slightly.

3. Break the biscuits, leaving some bits chunky, and fold into the chocolate mixture, along with 100g marshmallows. (Ensure the chocolate mixture is cooled sufficiently enough to prevent the mallows from melting).

4. Spoon the slightly warm mixture into the tin and smooth slightly with the back

of a spoon.

Sprinkle evenly with the remaining 50g marshmallows (before the chocolate mixture sets). Place in the fridge for 1 hour to set.

5. To serve, dust with the icing sugar and cut into 25 fingers.

Enjoy!