Ingredients
13 total- 200g dark chocolate, broken in small chunks
- 200g milk chocolate, broken in small chunks
- 125g unsalted butter
- 3 tbsp golden syrup
- 125g mini marshmallow
- 150g digestive biscuits, roughly broken up
- 50g pistachios
- 75g raisins
- 75g dried whole cranberries
- 1 large pinch sea salt flakes
- 1 (145g) Terry’s Chocolate Mint, broken into segments
- 50g white chocolate, broken in to small pieces
- 5 drops green food colouring
Method
7 stepsStep 1
Line a 20cm round tin with non-stick baking parchment.
Step 2
Put the milk and dark chocolate chunks, butter and golden syrup into a medium pan over a low heat. Leave to melt, stirring often until smooth and glossy.
Step 3
Once melted, remove from the heat and stir in the marshmallows, biscuits, pistachios, raisins and cranberries with a large pinch of the sea salt flakes, until everything is well coated and combined.
Step 4
Spoon and scrape the chocolate mixture into the tin and flatten the top slightly. Top with the Terry’s Chocolate Mint segments in a circle around the top, leaving a gap in the centre. Chill in the fridge.
Step 5
Put the white chocolate and green food colouring in a heatproof bowl set over a pan of barely simmering water set over a low heat. Leave to melt then stir gently until smooth, leave to cool for 5 mins then transfer to a piping bag fitted with a small nozzle.
Step 6
Remove the rocky road from the fridge and drizzle over the melted white chocolate, return to the fridge to set for about 3 hours, or until needed.
Step 7
Remove from the fridge around 5-10 mins before cutting. Slice into wedges to serve.