This might sound a bit odd, but this rocky road traybake came about as an accident in a way because I’d originally set out to make a batch of chocolate tiffin with some ingredients which needed used up, but when I presented the finished bake to my family they exclaimed “Ooh! Rocky Road!”. It was only then that I realised that because I’d put marshmallows and crushed biscuits in it I’d inadvertently created a rocky road traybake. Oh well…

Believe it or not, rocky road actually dates all the way back to 1853 in Australia! The classics never die, huh? The first time I had a piece of rocky road traybake, at a date much later than 1853 I might add, I was seriously unimpressed, but in hindsight I realise that it was because it was a budget version that had been made with inferior and cheap ingredients, such as crappy baking chocolate and poor quality biscuits. It was unsurprising that I found it less than earth-shattering.

However, when rocky road is made with high quality ingredients it’s truly a treat for the tastebuds. This rocky road is made with melted pure dark chocolate, vanilla-scented mini marshmallows, crisp and crunchy crushed biscuits, piquant dried cranberries, a hint of ginger and lots of butter. This ensures that every delicious mouthful is high quality and very, very tasty. (One piece is a low FODMAP portion.)

Ingredients:

300g dark chocolate

60g mini marshmallows (use gelatin-free ones if vegan)

100g crushed gluten-free biscuits (I used digestives)

50g butter (or non-dairy version)

15g maple syrup

50g dried cranberries

1 tbsp cocoa powder

1 tbsp brown sugar

1/2 tsp dried ground ginger

10g desiccated coconut

Method:

Get a small rectangular traybake tin or casserole dish that’s approximately 16 by 21 cms wide and line the inside with greaseproof paper.

Place the butter, brown sugar, maple syrup and cocoa powder in a saucepan and melt together over a medium heat until the sugar has dissolved.

Put the crushed biscuits, mini marshmallows and cranberries in a large mixing bowl.

Melt 100g of the dark chocolate in the microwave (stirring after every 10-15 seconds to make sure it doesn’t burn) and pour it over the biscuits. Then pour the syrup mixture over it and mix it all together really well.

Put the mixture into the prepared traybake tin and press it all down firmly.

Melt the other 200g of dark chocolate in the microwave and pour it on top of the traybake and spread it out evenly.

Scatter the desiccated coconut on top and leave it to set in the fridge.

Once the rocky road is firm, remove it from the fridge and cut it into 10 pieces before serving.

If you like this try this:

Pineapple Upside-Down Cake

Snickerdoodles 

Chocolate Fudge Cake

Rice Crispy Cakes

Chocolate Soufflés 

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