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Rocky Road Tiffin

Tiffin. I love the word, it makes me chuckle and I also really do love tiffin. A really simple chuck in the pan with a little melting, stirring, chilling and you have the perfect chocolate lovers treat. This week we see biscuit week on #GBBO, now I know this isn't technically biscuits but it does have lots of them in it.
200g Oreo biscuits 
60g Rice krispes
125g unsalted butter
2 tablespoons golden syrup
2 tablespoons cocoa
1 tablespoon caster sugar
500g milk chocolate

1 mars bar
2 Twix fingers
1 pkt maltesers
1 handful of popcorn
1 handful of mini marshmallows 
2 Oreo biscuits
50g dark or white chocolate

You will need a 30 x 23cm baking tin with a depth of about 4cm. Lightly grease the tin and line with a sheet of baking parchment.

Tip the biscuits into freezer bag, and using a rolling pin, crush them into smallish, random sizes pieces and tip into a bowl. Add the rice krispes.

Tip the butter, golden syrup, cocoa powder and sugar into a small saucepan. Place over a low heat and stir constantly until the butter has melted and the mixture is thoroughly combined. Pour into the bowl over the crushed biscuits and stir until evenly coated. 
Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold. 

Break the chocolate into chunks and melt in a heatproof bowl either over a pan of barely simmering water or gently in the microwave in short bursts and on a low setting. Stir until smooth, spread over the tiffin base, next chop all of the chocolate bars into bite sized pieces and the malteser in halves and along with the marshmallow and popcorn scatter over the melted chocolate, melt the dark/white chocolate and drizzle over the top leave until set completely.

Cut the tiffin into squares using a knife that you have run under hot water to warm the blade, this makes it easier and neater to cut through the chocolate.

                                              My lovely tasters Scarlett & Henry