Honeycomb rocky road
A super simple no-bake fridge cake. Rocky road is a real crowd pleaser for kids, but also lovely for grown ups served with a cup of coffee as a relaxed dessert after a meal.
Ingredients
- 400g/14oz milk chocolate, broken into pieces
- 225g/8oz butter, cubed, plus extra for greasing
- 6 tbsp golden syrup
- 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces
- 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces
- 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces
Method
Grease and line a 30x23cm/12x9in traybake tin with baking paper.
Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.
Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.
Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve.
Recipe Tips
Most digestive biscuits are egg free but if you need to avoid egg products it's best to check the label.