Ingredients

• 250g/9oz dark chocolate
• chopped
• 150g/5oz milk chocolate
• chopped
• 175g/6oz butter
• softened
• plus extra for greasing
• 4 tbsp golden syrup
• 200g/7oz amaretti biscuits
• 150g/5oz shelled Brazil nuts
• 150g/5oz red glacé cherries
• 125g/4oz mini marshmallows
• 1 tbsp icing sugar
• edible glitter
• to decorate (optional)

Directions

• Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
• Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
• Place the Brazil nuts into another freezer bag and bash in the same way.
• Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
• Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
• Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).
• Refrigerate for two hours
• or until firm enough to cut. Dust with icing sugar
• then sprinkle with edible glitter if you wish.
• Remove the block of rocky road from the tray and cut into 24 rectangles.