These are my favourite of the disgracefully unhealthy tray bakes and I have been craving them for some time now. I made up a quick batch of shortbread biscuits to go into this but if you’re short on time (or motivation) there are plenty of decent shop bought biscuits that will work just as well.
1 batch of gluten free shortbread biscuits (or one pack of shop bought)
150g of butter
2 tablespoons golden syrup (or the same amount of sugar works too)
300g good quality milk chocolate (I used Cadbury’s)
1 pack of gluten free marshmallows* (I used big marshmallows but I think the mini ones would work better)
1 small tub glace cherries*
*Check to make sure these are gluten free
- Melt the butter in a large pan and pour in the golden syrup/sugar until dissolved together.
- Add the chocolate and put on a low heat, stirring often until it has all melted.
- Add the biscuits to the mix, crumbling them up slightly as you put them in. You’re looking for both crumbs and biscuity chunks.
- Add the marshmallows and glace cherries and mix until everything is coated well with the chocolate mixture.
- Line a baking tin with greaseproof paper and then pour the mixture on top, pressing it down into the tin with a spatula.
- I am lazy about putting down the sizes of baking trays and that type of thing but for this; the thinner you want each slice of rocky road to end up, the bigger the tray should be.
- If the top of the bake is not aesthetically pleasing enough for you, you can always add a little more melted chocolate to the top and smooth it out.
- Allow to cool to room temperature for a few minutes and then put the tray into the fridge for at least a couple of hours to firm up.
This recipe is pretty quick and does not involve any baking, so it might be a good one to make with children. It’s full of sugar though, so they will be demented afterwards. Fair warning!