Crunchie Rocky Road
  • Servings: 12 generous slices
  • Preparation Time: Two hours inc chilling
  • 200g dark chocolate, broken up
  • 100g milk chocolate, broken up
  • 125g butter
  • 3tbsp golden syrup
  • 4 x Cadbury Crunchie bars
  • 100g mini marshmallows
  • To Finish:
  • 25g white chocolate
  1. Start by lining a 23cm springform tin with foil and put aside for later.
  2. Put the Crunchie bars in a bag or bowl and break up using a rolling pin. Don’t break them up too much, you want some crumbs and some large pieces of honeycomb for texture.
  3. In a small saucepan, melt the dark and milk chocolate, butter and golden syrup together.
  4. When the mixture looks smooth, remove from the heat and tip the broken Crunchies and mini marshmallows into the pan and give it a good stir so that they get a nice coating of chocolate.
  5. Tip your Rocky Road mixture into the tin you prepared earlier, pushing it to the edges and smoothing down with a spatula.
  6. Put the tin in the fridge for at couple of hours, or until completely set then remove from the tin.
  7. To Finish:
  8. Melt the white chocolate in a bowl over some simmering water and then empty it into a small piping bag.
  9. Snip off the tip of the piping bag and make zigzag lines over the Rocky Road to jazz it up then pop it back into the fridge.
  10. When the white chocolate has set cut your Crunchie Rocky Road into slices and ENJOY!
The great thing about Rocky Road is that you can more-or-less throw whatever you like into it. I usually use Rich Tea biscuits to add some crunch and texture but this time I thought I’d try using honeycomb. Instead of making my own (which I’ve failed at a few times) I used some Cadbury Crunchie bars which meant that I didn’t have to exhaust myself trying to clean a honeycomb coated pan afterwards. A win-win situation and the result was a triumph! So here’s my recipe for Crunchie Rocky Road. Remember, you can switch my ingredients for whatever you fancy such as biscuits, nuts, seeds or dried fruit.