Ingredients
Equipment
Method
- Prepare your tray by lining a 9x9-inch square tin with parchment paper or greaseproof paper
- Place your digestive biscuits in a large mixing bowl and crush them gently with a rolling pin, you want a mix of small crumbs and larger chunks for the best texture
- Add the mini marshmallows and Malteasers in with your digestive biscuits. You can also add a handful of dried fruits or nuts if you like
- Then add the chocolate and butter into a separate heatproof bowl, set the bowl over a pan of hot water (on low heat) or melt in the microwave in 20-second bursts, stirring each time until smooth
- Add the maple syrup and stir until smooth
- Combine the melted chocolate mixture over your biscuit mix and stir until everything is evenly coated and glossy.
- Tip the rocky road mixture into your prepared square baking tin. Press it down gently with the back of a spoon or spatula
- To add your toppings (optional). Melt 100g chocolate with 1 tsp coconut oil for a smooth top layer, then scatter extra Malteasers over while still soft
- Refrigerate until firm, I like to refrigerate for at least 2 hours
- Use a large sharp knife to cut into squares once set
Video
Notes
Keep in the fridge for up to 7 days in an airtight container.