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Christmas Chocolate Rocky Roads @tantrumsandsaucepans
December is here. Kick off the festive season with these Christmas Chocolate Rocky Roads using our delicious Dromona butter.
- Preparation time: 15
- Cooking time: 10
- Total time: 25
PREPARATION TIME:
15
COOKING TIME:
10
TOTAL TIME:
25
Ingredients
- 150g milk chocolate chips
- 250g dark chocolate chips
- 4 tablespoons golden syrup
- 175g Dromona butter
- 125g mini marshmallows
- 250g digestive biscuits
- 400g Christmas chocolates (like quality street or roses)
- Icing sugar or edible glitter for sprinkling
Made for sharing:
This recipe makes 12 buns.
How It’s Done:
- In a large pan, start by melting the two types of chocolate along with the butter and golden syrup over a low heat. Stir every now and then until you have a smooth, slick, sauce.
- Meanwhile, put the biscuits into a freezer bag and bash them with a rolling pin. Aim for a mix of differently sized biscuit chunks and crumbs.
- Take the pan off the heat, add the crushed biscuits, mini marshmallows, and 300g of your favourite Christmas chocolates. Mix everything together and pour into a foil tray, spreading it as evenly as possible. Decorate with the remaining Christmas chocolates.
- Pop into the fridge until the mixture sets (this will take around 2 hours, but overnight is fine too).
- Once set, take out of the fridge, and allow to sit for 10 minutes before cutting into bars.
- Arrange on a cake stand and sprinkle over the icing sugar or glitter.
Made for sharing:
This recipe makes 12 buns.
Christmas Chocolate Rocky Roads @tantrumsandsaucepans
December is here. Kick off the festive season with these Christmas Chocolate Rocky Roads using our delicious Dromona butter.
PREPARATION TIME:
15
COOKING TIME:
10
TOTAL TIME:
25
Ingredients
- 150g milk chocolate chips
- 250g dark chocolate chips
- 4 tablespoons golden syrup
- 175g Dromona butter
- 125g mini marshmallows
- 250g digestive biscuits
- 400g Christmas chocolates (like quality street or roses)
- Icing sugar or edible glitter for sprinkling
How It’s Done:
- In a large pan, start by melting the two types of chocolate along with the butter and golden syrup over a low heat. Stir every now and then until you have a smooth, slick, sauce.
- Meanwhile, put the biscuits into a freezer bag and bash them with a rolling pin. Aim for a mix of differently sized biscuit chunks and crumbs.
- Take the pan off the heat, add the crushed biscuits, mini marshmallows, and 300g of your favourite Christmas chocolates. Mix everything together and pour into a foil tray, spreading it as evenly as possible. Decorate with the remaining Christmas chocolates.
- Pop into the fridge until the mixture sets (this will take around 2 hours, but overnight is fine too).
- Once set, take out of the fridge, and allow to sit for 10 minutes before cutting into bars.
- Arrange on a cake stand and sprinkle over the icing sugar or glitter.
Made for sharing:
This recipe makes 12 buns.
FOR MORE RECIPES JOIN:
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