|Everyday Favourites unsalted butter
|Plain chocolate, broken into pieces
|Lyle’s Golden Syrup
|Tate & Lyle caster sugar
|Everyday Favourites cocoa powder
|Mixed milk and white chocolate chips
|Everyday Favourites ginger nut biscuits, broken into pieces
|Tate & Lyle Icing sugar to dust
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- First, line a shallow 20 cm/8-inch square tin with baking parchment. Then, in a small pan, heat the butter, plain chocolate, Lyle’s Golden Syrup, caster sugar, cocoa powder and stir together with a wooden spoon. Once melted together, leave to cool for 10 minutes. Alternatively, heat in the microwave for 2 minutes and stir until smooth.
- Then, in a large bowl place the milk and white chocolate chips, mini marshmallows, crushed ginger biscuits and bind together with the melted chocolate sauce.
- Next, pour the mixture into the lined tin, press down evenly then leave to set in the fridge for a minimum of 2 hours.
- Finally, remove from the cake tin and slice into 16 snack-sized rocky road bars. Dust with icing sugar to serve.