The Ultimate Popcorn Rocky Road
This Ultimate Popcorn Rocky Road hits all the right notes; sweet, salty, chewy, crunchy and most importantly really chocolatey.
  • 250g dark chocolate
  • 150g milk chocolate
  • 175g soft butter
  • 3tablespoons golden syrup
  • ½teaspoon salt
  • 100g sweet n’salty popcornsee notes for recipe
  • 125g biscuitschopped and a little crushed (I use gluten-free Hobnobs but if you are ok with gluten then I recommend using biscoff biscuits)
  • 75g unsalted roasted cashews
  • 125g glace cherriesdiced
  • 125g mini marshmallows
  • 2tablespoons sprinkles
  1. Line and grease a 12 inch x 9 inch cake tin.
  2. In a bain marie melt the chocolate with the butter and golden syrup.
  3. Once melted pour in, in this order, the biscuit pieces, the nuts, the glace cherries, the popcorn, remove from the heat, then pour in the mini marshmallows. Coat thoroughly with the chocolate.
  4. Pour the rocky road into the prepared tin, then scatter the sprinkles evenly over the top. Place in the fridge for at least 4 hours to set.
  5. Remove from the fridge and cut into squares.
Recipe Notes