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Caramel rocky road

  • Timer Prep 120 min
  • Chef hat Easy


Chop the gourmet chocolate caramel marshmallows. Toast and roughly chop the hazelnuts.


  1. 1 Grease and line an 7 x 9 inch brownie tin. Place the biscuits in a sealable food bag and bash with a rolling pin. Set aside.
  2. 2 In a saucepan, melt the butter, chocolate and golden syrup over a gentle heat, stirring constantly, until the chocolate is melted. Leave to cool a little. Stir in the crushed biscuits, hazelnuts and marshmallows.
  3. 3 Tip the mixture into the tin, place in the fridge and chill for at least 2 hours. Dust with icing sugar then cut into 12 fingers.