The Ultimate Popcorn Rocky Road
This Ultimate Popcorn Rocky Road hits all the right notes; sweet, salty, chewy, crunchy and most importantly really chocolatey.
Servings: 16 bars
- 250 g dark chocolate
- 150 g milk chocolate
- 175 g soft butter
- 3 tablespoons golden syrup
- ½ teaspoon salt
- 100 g sweet n’salty popcorn see notes for recipe
- 125 g gluten-free digestive biscuits chopped and a little crushed
- 75 g unsalted roasted cashews
- 125 g glace cherries diced
- 125 g mini marshmallows
- 2 tablespoons sprinkles
Line and grease a 13 inch x 9 inch cake tin.
In a bain marie melt the chocolate with the butter and golden syrup.
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.
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.
Remove from the fridge and cut into squares.
Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 204mg | Fiber: 4g | Sugar: 24g | Vitamin A: 290IU | Calcium: 20mg | Iron: 2.9mg