Crush the rich tea biscuits. Crush the Bourbon biscuits. Broken the dark chocolate.
- 1 In a large pan, melt the butter over a medium heat, then add the dark chocolate. Turn the heat down low and mix until the chocolate has completely melted into the butter.
- 2 Stir in the golden syrup before adding the crushed biscuits and mini marshmallows, then mix until everything is covered in melted chocolate.
- 3 Line a 22cm-square cake tin with greaseproof paper and pour in the mixture. Spread it out evenly and place the Percy Pumpkin sweets on top, before placing in the fridge for a few hours to set.
- 4 Take the rocky road out of the cake tin and cut into nine squares – and enjoy!