I came up with this recipe by accident. I had an idea to make rocky road icecream bars… They turned out to be delicious but there was a bit of a risk of breaking your teeth! Turns out rocky road shouldn’t be frozen! While I was playing around with this recipe idea, I went to the supermarket to buy the ingredients for rocky road. It is always a bit hit and miss as the whether or not I can find digestive biscuits here, so I ended up buying Lotus biscuits instead! From there came the idea of caramel rocky road!
Lotus Biscoff biscuits, Twix pieces, Daim clusters and marshmallows!
Tomorrow I will be posting Septembers Food Exchange recipe!
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200g dark chocolate
1 tbsp golden syrup
200g Lotus Biscoff biscuits, blitzed or crushed into crumbs
5 Lotus Biscoff biscuits, broken into uneven pieces
3 Twix bars (6 fingers), chopped into small uneven pieces
1 bag of Diam chocolate clusters, chopped into small uneven pieces
A small handful of mini marshmallows
For the top
100g milk chocolate
100g dark chocolate
In a heatproof bowl placed over a pan of boiling water melt the dark chocolate, butter and golden syrup together.
Once melted take off the heat and stir in the biscuit crumbs.
Add the biscuit, Twix and Daim cluster pieces to the bowl along with the marshmallows and mix everything together.
Pour into a lined 20cm tin, push the mixture down and smooth the top.
Melt the remaining chocolate and pour over the top, smooth over the chocolate with the back of a spoon so the top is completely covered.
Chill in the fridge for a minimum of 2 hours or until set. Take out of the fridge and cut in to squares.