Snowy Rocky Road
This is a great recipe that you can make with children; they can help with breaking the chocolate into small pieces, crushing the biscuits, and stirring all the ingredients together, plus sprinkling on the coconut. If they want to help get the equipment ready as well, you will need a 24cm square baking tin, baking paper, a saucepan, and a wooden spoon.
Credited to: Coeliac UK
Kcal:
Serves 12
30 mins prep
Ingredients
- 125g unsalted butter
- 150g dark chocolate*
- 150g milk chocolate*
- 3 tbs golden syrup
- 100g gluten free biscuits*
- 100g raisins
- 100g mini marshmallows
- 50g coconut
Notes: *Search for suitable products on our Food and Drink Information
Method
- Line a 24 cm square baking tin with non-stick baking paper.
- Break the dark and milk chocolate into small chunks.
- Put the butter, chocolate and golden syrup in a pan over a low heat until melted. Remove the pan from the heat.
- Place the biscuits in a plastic sandwich bag and tap them with a rolling pin to crush. Then tip them into the melted chocolate. Add the raisins and marshmallows and stir so it all mixes together.
- Tip the mixture into the tin and pat flat with the back of a spoon.
- Sprinkle the top with coconut to decorate.
- Chill for about 2 hours until firm enough to cut.
