Little Hands and Rocky Roads

August 4, 2017

I have had a lovely week having my 7 year old niece, Sahai, come and visit in Brighton.  Along with A LOT of ice-creams (what are Aunties for, if not to be a constant supply of ice cream) we have had a lot of fun crafting, chatting and collecting shells on the beach.

 

We even did this week's blog together (payment in the form of a Mint Chocolate Chip ice-cream) as I have wanted to share recipes this month that little ones can join in with whilst they are on their summer holidays.  

 

 

There are lots of fun parts of this recipe that kids can do, such as smashing biscuits, breaking up chocolate and lots of stirring.  Please don't hold me responsible for the mess that goes along with it - I was still finding tiny bits of biscuit crumb, long after this photo was taken!

 

 Rocky Roads

 

190g unsalted butter

240g good quality dark chocolate

200g good quality milk chocolate

300g digestive biscuits, broken up

150g mini marshmallows

150g sultanas

150g glacé cherries, chopped into halves 

 

  • Line a 23cm  baking tin with parchment and leave to one side

  • Place the butter, golden syrup, milk chocolate and dark chocolate together into a large heat proof bowl and place over a pan of simmering water.  Allow them to melt.

  • Once melted, stir in the cherry halves, sultanas, mini marshmallows and digestive biscuits and stir until everything is coated.

  • Pour the mixture out into the prepared baking tin and leave in the fridge to set for 1 or 2 hours, until firm.

  • Cut into squares and serve.

 So after all the stirring and spoon licking, I am sure your little ones will enjoy every bit of this recipe.  The cherries and sultanas could be swapped for any dried fruit to the same weight - so feel free to choose your favourites.

 

I'll be back next week with another summer holiday recipe.

 

 

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