115g dark chocolate with more than 60% cocoa solids, coarsely broken up
30ml / 2 tbsp caster sugar
30ml / 2 tbsp golden syrup
30ml / 2 tbsp good quality cocoa powder
350g mixed digestive biscuits and ginger nut biscuits
50g mini marshmallows
75g mixed white and milk chocolate chips
icing sugar, for dusting
Line a 20cm square cake tin, measuring about 2.5cm deep, with baking parchment. Put the butter in a pan with the chocolate, sugar, syrup, and cocoa powder. Place over a gentle heat until completely melted.
Put the biscuits into a large plastic bag and smash to coarse chunks with a rolling pin. Stir these into the chocolate mixture, followed by the marshmallows and chocolate chips. Mix well together.
Spoon the mixture into the tin, but don't press down too much - it should look like a rocky road. Chill for at least 1 hour or until firm.
Remove from the tin and cut into 16 bars. If you like, dust the bars with icing sugar before serving.
This tastes so good, you wish you could eat it all, but that would make you SO ill!
The marshmallow needs to be removed to be totally veggie, unless they've made veggie marshmallow and nobody told me?!