Equally pleasing for children and adults, Mary Berry’s honeycomb rocky road treat will be a crowd-pleaser.
Perfect served with a hot mug of tea or coffee, the recipe makes around 24 squares – ideal for when guests come over.
Shared in her cookbook, Mary Berry: Cook and Share, the cake only takes about 10 minutes to prepare.
Do note, however, that the cake requires two hours of chill time in the fridge to become firm.
Here’s how to make Mary Berry’s highly rated honeycomb rocky road no-bake cake with her simple recipe.
Honeycomb rocky road
Ingredients
- 400g milk chocolate, broken into pieces
- 225g butter, cubed, plus extra for greasing
- Six tbsp golden syrup
- 75g dark chocolate (approx. 52 percent cocoa solids), broken into pieces
- 500g digestive biscuits, roughly crushed to nut-sized pieces
- 32g chocolate coated honeycomb bars, cut into bite-sized pieces
Method
Grease and line a 30x23cm (12x9in) traybake tin with 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 dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.
Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin.
Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern.
Chill in the fridge for two hours until firm. Slice into 24 squares when ready to serve.
And there you have it – a scrumptious treat to snack on when the mood strikes, and an impressive dessert to share with loved ones.
