Trick or Treat Rocky Road

160g golden syrup 

220g butter 

370g milk chocolate, chopped 

230g dark chocolate, chopped 

130g rich tea biscuits, roughly broken 

120g digestive biscuits, roughly broken 

60g mini marshmallows 

80g Maltesers 

2 x 40g Crunchie bars, roughly broken 

Method

1. Line a 20 x 20cm baking tin with baking parchment. 

2. Melt the golden syrup and butter together in a pot over a medium heat. 

3. Put the chocolate pieces in a medium-sized bowl, and when the butter and golden syrup is fully melted and bubbling, pour this hot mix on top of the chocolate and stir. The hot mix should melt the chocolate and you will have a glossy chocolate sauce. 

4. Add in your broken biscuits, marshmallows, Maltesers and Crunchie pieces and mix well until fully combined. 

5. Put this mix into the lined tin, pressing down firmly. Pop it into the fridge until fully set – I like to leave mine at least an hour. 

6. Remove from the tin, cut into squares and enjoy. Store in an airtight container for up to five days.