Cherry Bakewell Rocky Road
Chocolatey snack with a hint of Cherry Bakewell flavour
Ingredients
- 125 grams Butter
- 400 +150 grams Milk Chocolate The extra 150g is for decorating the top of the Rocky Road
- 200 grams Digestive Biscuits Roughly crushed
- 3 tbsp Golden Syrup
- 100 grams Glace Cherries Chopped into quarters
- 160 grams Marzipan Chopped into small cubes
- 50 grams Flaked Almonds
- 1/4 tsp Almond Extract
- 50 grams White Chocolate Optional - For decoration
Instructions
- Melt the 400g Milk Chocolate in a glass bowl over a pan of boiling water (Take care not to let the boiling water touch the bottom of the glass bowl)
- When melted, add the butter and stir through until mixed
- Take off the heat and Add the digestives and mix well
- Stir in the chopped cherries, marzipan and flaked almonds and add the almond extract
- Flatten down in a lined or greased cake tin (I use a 8" square tin and there was just enough mixture).
- Refridgerate for 20 minutes and it should harden
- Meanwhile melt the remaining milk chocolate using the same method as earlier and smooth over the top of the refridgerated biscuit mix. Put back in the fridge
- If you are going to pipe the cherries, melt the white chocolate and divide into 2. Colour half red & half green and place into small piping bags.
- Once the chocolate has started to set on the biscuit mix, you can pipe your cherries
- Popp back in the fridge for at least another 20 minutes, then eat
Notes
If you only have a big tin, then just add the mix to one half. It won't spread.
Tried this recipe?Let us know how it was!