Rocky Road – Gluten Free

Gluten Free Rocky Road

  • 100 grams soft butter
  • 200 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
  • 2 tablespoons golden syrup
  • 150 grams gluten free digestives (I used Tesco brand – 80p per packet)
  • 60 grams mini marshmallows
  • 60 grams dried cranberries (or other dried fruit you have in the cupboard)

METHOD

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 1/3 of this melted mixture and put to one side.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows and cranberries.
  4. Tip into a 7 inch square cake tin lined with greaseproof or a silicone mold; flatten as best you can with a spatula. Pour the reserved melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 12 or 16 squares