Rocky Road

This is a recipe I’ve adapted from Nigella’s Christmas Rocky Road recipe (see below) The great thing about Rocky Road is you can swop and change any of the ingredients to get your ideal mix as long as the amount of dry ingredients stays the same.http://www.bbc.co.uk/food/recipes/database/christmasrockyroad_90624.shtml
Ingredients
8oz dark chocolate
3oz milk chocolate
3 tbsp golden syrup
6oz biscuits
4oz nuts
4oz raisins
2oz mini marshmallows
2 Crunchie bars

Put the chocolate, butter and syrup in a saucepan and melt over a low heat. Put the biscuits (I used half digestive and half Rich Tea) in a freezer bag and bash them up a bit with a rolling pin. You want some big bits and smaller crumbs as well.
I used almonds and Brazil nuts, I left the almonds whole and chopped the Brazil nuts in half. Chop up the Crunchie bars into small chunks and if your mini marshmallows are not very mini, you can cut them up with a pair of scissors.
Now all you need to do is chuck everything into the melted chocolate mixture and give it a good stir. Pour the mixture into a square tin that’s been lightly greased and lined with paper. Now the difficult part...... waiting for it to set! It should take about 2-3 hours and when you take it out of the tin you can cut it into squares – I got 16 out of mine. This chocolatey treat is best kept in the fridge and will easily last up to a week. I’d recommend getting it out about an hour before you want to eat it so it starts to go a little bit soft – yummy!