Mary Berry’s rocky road recipe takes 10 minutes to make and is perfect for a summer picnic
Whether you are planning a picnic or just want a tasty treat, this honeycomb rocky road cake is perfect to make for a quick and easy dessert.
Many people will now be getting their chequered blankets out or preparing their barbecues to host some great summer feasts - but no event would be complete without a dessert.
Mary Berry’s Honeycomb Rocky Road is the perfect bake for a summer picnic or barbecue, as it is simple to prepare and you do not even need an oven to make it.
It only takes about 10 minutes to prepare this recipe before leaving it to set in the fridge for two hours, and can be prepared three days ahead of any event.
In her cookbook ‘Cook and Share’, Mary said this ultimate chocolate dessert is also perfect to have after dinner or with your favourite beverage after a long day.
She wrote: “A non-bake fridge cake, rocky road goes back a long way. This is great with a cup of coffee or after a meal instead of a pudding.”
How to make Mary Berry’s honeycomb rocky road
Ingredients
- 500g of digestive biscuits
- 400g of milk chocolate
- 225g of butter
- 75g of dark chocolate
- Six tablespoons of golden syrup
- Four crunchie bars
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Method
Grease a baking tray with butter and then line with non-stick baking paper.
Break the milk chocolate into pieces and place in a large heatproof bowl. Add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, then stir until fully melted.
Break the dark chocolate into pieces and place in a small heatproof bowl. Place the bowl over a pan of simmering water until fully melted.
Roughly crush the digestive biscuits into small pieces and add them to the milk chocolate mixture. Fold together until thoroughly combined and then spoon into the prepared tray.
Slice the crunchie bars into bite-sized pieces and scatter over the milk chocolate mixture, using a spoon to press down firmly.
Drizzle the melted dark chocolate over in a zig-zag pattern and then chill in the fridge for two hours or until hardened.
Once ready, slice into 24 squares. I can be made up to three days in advance and can be frozen.
