Valentine’s rocky road
Serves: 16 or more
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Valentine’s rocky road
Serves: 16 or more
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
288Kcal
Fat
14gr
Saturates
8gr
Carbs
37gr
Sugars
30gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 100g unsalted butter
- 75g golden syrup
- 250g cook’s dark chocolate, chopped
- 50g cook’s milk chocolate, chopped
- 150g Biscoff biscuits
- 75g dried cranberries
- 150g Maltesers
- 100g pink and white mini marshmallows
- a pinch of flaked sea salt
- red and pink heart confetti cake decorations
- Love Heart sweets, optional
- Cake Décor gold glitter spray, to finish
Step by step
- Line a 20cm square baking tin with baking paper and set aside. Put the butter, golden syrup and both types of chocolate into a saucepan and melt over a very gentle heat, stirring occasionally, until the mixture is melted and glossy. Remove from the heat and scrape into a mixing bowl.
- Break up the biscuits roughly to create a rocky texture and tip into the chocolate mixture, along with 50g of the cranberries, half the Maltesers and 75g of the mini marshmallows. Stir everything together just until all of the ingredients are well coated. Tip into the prepared tin and pack down with a spoon before scattering over the remaining cranberries, Maltesers and mini marshmallows. Sprinkle over a pinch of sea salt and a scattering of heart confetti. Randomly arrange the Love Heart sweets on top.
- Chill for a minimum of two hours to set.
- Remove from the baking tin, spritz the top with gold glitter spray and cut into 16 squares to serve.
