Grown-up rocky road
Makes: 25 small squares
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Grown-up rocky road
Recipe by Lucy Jessop
Makes: 25 small squares
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
209Kcal
Fat
12gr
Saturates
6gr
Carbs
21gr
Sugars
20gr
Fibre
1gr
Protein
3gr
Salt
0gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 200g spiced orange dark chocolate (such as Green & Black's Maya Gold)
- 100g 70% dark chocolate
- 100g milk chocolate
- 150g unsalted butter
- 3 tbsp golden syrup
- 100g amaretti biscuits
- 100g shelled pistachios
- 125g dried morello cherries
- 125g marshmallows, quartered
- 3 pieces stem ginger in syrup, drained and finely chopped
Step by step
Get ahead
Make up to 2 days ahead and chill. Store in an airtight container in the fridge for up to a week.
- Grease and line a 20cm square tin with baking paper. Break up the spiced orange, dark and milk chocolates into small pieces and place in a heatproof bowl with the butter and syrup. Sit the bowl over a pan of barely simmering water and heat gently until melted. Remove from the heat and stir to combine.
- Put the biscuits into a food bag, seal and break into pieces with a rolling pin. Roughly chop the pistachios. Add three quarters of the crushed biscuits, the pistachios, cherries, marshmallows, and all the ginger to the chocolate and mix well to coat.
- Spoon into the prepared tin, scatter over the remaining biscuits, cherries, pistachios and marshmallows, and press. Chill for 1-2 hours, or until firm. Lift out of the tin and cut in squares.
