Mary Berry’s Honeycomb Rocky Road
The ultimate fridge cake, this six-ingredient, no-bake rocky road recipe features nuggets of sweet Crunchie honeycomb and smooth Bournville chocolate.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
A non-bake fridge cake, rocky road goes back a long way. This is great with a cup of coffee or after a meal instead of a pudding.
Ingredients
| 400g (14oz) | milk chocolate, broken into pieces |
| 225g (8oz) | butter, cubed, plus extra for greasing |
| 6 tbsp | golden syrup |
| 75g (3oz) | Bournville plain chocolate, broken into pieces |
| 500g (1lb 2 oz) | digestive biscuits, roughly crushed to nut-sized pieces |
| 4 x 32g | Crunchie bars, sliced into bite-sized pieces |
Essential kit
You will need: a 30 × 23cm traybake tin.
Method
Grease and line a 30 × 23cm traybake tin with non-stick baking paper.
Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring, until melted.
Place the Bournville chocolate into a small heatproof bowl. Place the bowl over a pan of simmering water until melted.
Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the Crunchie bars and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm.
Slice into 24 squares.
Mary’s tips: Can be made up to 3 days ahead. Freezes well.
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