- 250 grams dark chocolate
- 150 grams milk chocolate
- 175 grams soft butter
- 4 tablespoons golden syrup
- 200 grams amaretti biscuits (hunt to find them … or use normal tea biscuits)
- 150 grams brazil nuts (shelled)
- 150 grams red glace cherries (aka Rudolph’s red shiny nose)
- 125 grams mini marshmallows
- 1 tablespoon icing sugar
- edible glitter
- Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
- Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
- Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
- Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
- Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
- Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
- Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
- With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
- Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.
- Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.
- Note to Self: You cannot make these more than a day before they are needed as the house ferrets WILL find them and WILL devour them.