At the Bash yesterday, I arrived, loaded down with sweet treats and goodies.
Carrot Cake Muffins, Nutella Twists, and Rocky Road Bites.
Dear Lucy, from BlondeWriteMore blog, mentioned earlier that she had indulged slightly in the bites and wanted the recipe, so who am I to disappoint! The Carrot Cake recipe, I will post another day!
Ingredients
125g soft unsalted butter
300g good quality dark chocolate, broken into pieces
3tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2tsp icing sugar (to dust) optional – I forgot! See, I am human too!
Method
- Heat the butter, syrup and chocolate in a heavy-based saucepan gently, until melted. Remove from heat, and take out approximately 125ml of the mixture for use at the end.
- Take the biscuits, place them in a bag and bash them with a rolling pin until you have crumbs, but some chunky pieces too.
- Add the biscuit pieces and crumbs to the chocolate mixture in the saucepan and fold in, adding the marshmallows.
- Tip the mixture into a 9inch tin and smooth the top with a wet spatula.
- Pour the saved chocolate mixture over the top and smooth over with that wet spatula again.
- Refrigerate for at least 2 hours, but ideally overnight.
- Remove, and cut into bites or fingers.
- EAT!
And there you have them, Ritu’s Rocky Road Bites!
If you want, you could add sultanas, or raisins, glace cherries, or even chopped nuts… but that may seem too healthy for you, in which case stick with these sugar laden lovelies!
But I Smile Anyway... 