This no-bake rocky road recipe from The Queen of Baking, Mary Berry, is made extra special by the addition of Crunchie honeycomb pieces and a topping of Bournville chocolate.  The ultimate fridge cake and perfect for a group gatherings as a dessert.   I absolutely love this recipe and it is my new “go to” dessert to take to a party.

Mary Berry’s Honeycomb Rocky Road Recipe

Makes 24 squares

Ingredients:

400g (14oz)        Milk chocolate, broken into pieces

225g (8oz)          Butter, cubed, plus extra for greasing

6 tbsp                  Golden syrup

75g (3oz)             Bournville plain chocolate, broken into pieces

500g (1lb 2 oz)  Digestive biscuits, roughly crushed to nut-sized pieces

4 x 32g                Crunchie bars, cut into bite-sized pieces

You will need: 30 × 23cm traybake tin.

Method:

Grease and line a 30 × 23cm traybake tin with non-stick baking paper.

Place the milk chocolate, butter and golden syrup in a large heatproof bowl over a pan of simmering water and heat gently, stirring, until melted.

Crush the biscuits into bite sized pieces and add to the melted milk chocolate mixture and fold together until well coated.

Spoon into the prepared tin. Sprinkle over the Crunchie bars and press down firmly, pushing into the corners.

Place the Bourneville dark chocolate into a small heatproof bowl over a pan of simmering water and stir until melted then drizzle over the rocky road and Crunchie mixture.

Chill in the fridge for 2 hours until firm.

Slice into 24 squares.

Top Tip:

Can be made up to 3 days ahead and freezes well.

This recipe is taken from my hero, Mary Berry’s book, Cook and Share, which is packed full of great recipes for all occasions, to share with family and friends.