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 biscuits chopped and a little crushed, see notes for biscuit suggestions
- 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.
You can use your favourite bag of popcorn, either sweet or salty. However, to take the recipe to the next level it's really easy to make your own.
READ MORE >>> How to make Perfectly Sweet n'Salty Popcorn
You can use your favourite biscuits for this recipe. If you don't need the recipe to be gluten-free then your best choices are Rich Tea Biscuits or Biscoff Lotus Biscuits.
If you want your recipe to be gluten-free then you can use your favourites. Try Gluten-Free Rich Tea Biscuits or even Gluten-Free Digestive Biscuits.
READ MORE >>> Homemade Gluten-Free Digestive Biscuits
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