Baking

Rocky Road Bars Valentine's Day might have come and gone but there's no reason we can't still enjoy decadent recipes like this one for Rocky Road Bars. Go on and give it a try!

Ingredients

• 125g soft unsalted butter
• 300g best-quality dark chocolate, broken into pieces
• 3 tbsp Illovo Golden Syrup
• 200g tea biscuits
• 100g mini marshmallows

Method

• 1. Heat the butter, chocolate and Illovo Golden Syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.
• 2. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
• 3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan then add the marshmallows.
• 4. Tip the mixture into a 24cm square baking tin and smooth the top with a wet spatula.
• 5. Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.
• 6. Refrigerate for about two hours or overnight.
• 7. To serve, cut into 24 fingers.