We've added a chewy rice krispie cake layer to the classic chocolate rocky road to create the ultimate 'double decker' sweet treat. Swap the biscuit balls and Mini Eggs for any chocolate treats you fancy.
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Yields:
18 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
267
Ingredients
For the base
75 g unsalted butter, chopped
150 g marshmallows
100 g crisped rice cereal, we used Rice Krispies
For the rocky road
200 g dark chocolate, chopped
100 g milk chocolate, chopped
1 Tbsp. golden syrup
100 g mini marshmallows
50 g milk chocolate digestives, roughly chopped
150 g Mini Eggs
50 g Mini Creme Eggs, halved (optional)
50 g icing sugar
Yellow food colouring (optional)
Directions
Step 1Line a 20.5cm round tin that’s at least 4cm deep with clingfilm.
Step 2For the base, melt butter in a large pan over medium heat. Add marshmallows and stir until melted and combined. Remove from heat and stir in the crisped rice cereal. Press into base of prepared tin; cool.
Step 3Next make the rocky road layer. Melt chocolates and golden syrup in a large heatproof bowl set over a pan of barely simmering water. Leave to cool for 10min. Stir in 75g mini marshmallows, the biscuits and 100g Mini Eggs. Scrape on to the base and spread to level. Scatter over remaining mini marshmallows, Mini Eggs and the Mini Creme Egg halves, if using. Chill for 1hr, until set.
Step 4To serve, mix icing sugar with 1tbsp water and a little yellow food colouring, if using. Transfer rocky road to a cake stand or plate, drizzle or pipe over icing and leave to set before serving.
Get ahead: Make up to a day ahead and store in an airtight container at cool room temperature. It will keep for a few days more, but the base may go a little soggy.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
