Forget about using your oven in this heat, for all upcoming picnics and barbecues simply throw together this easy dessert and win everyone over while you’re at it.
Mary Berry’s honeycomb rocky road is as decadent as it sounds and only requires 10 minutes of your time, making it a great last-minute dessert choice.
With just six ingredients, the legendary chef whips up a sweet treat that is also great with a cup of coffee or tea in the afternoon.
This recipe from Mary’s book, Mary Berry Cook and Share, makes 24 squares and features chunks of Crunchie honeycomb and creamy Bournville chocolate.
The Happy Foodie said: “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.”
Mary Berry’s honeycomb rocky road
Ingredients
400g (14oz) milk chocolate, broken into pieces
225g (8oz) butter, cubed, plus extra for greasing
Six tbsp golden syrup
75g (3oz) Bournville plain chocolate, broken into pieces
500g (1lb 2 oz) digestive biscuits, roughly crushed to nut-sized pieces
Four x 32g Crunchie bars, sliced into bite-sized pieces
Instructions
Lightly oil and coat a 30 × 23cm baking tray with parchment paper.
Put the milk chocolate in a big heat-resistant bowl and add the butter and syrup. Set the bowl over a pan of simmering water and heat slowly, stirring, until melted and smooth.
Put the Bournville chocolate into a small heat-resistant bowl. Set the bowl over a pan of simmering water until melted.
Add the biscuits to the milk chocolate mixture and fold gently until well combined. Spoon into the prepared tin. Scatter over the Crunchie bars and press down firmly. Drizzle with the melted dark chocolate in a zig-zag pattern. Refrigerate for two hours until set.
Cut into 24 squares.
