Serves: Makes about 24 squares
These little chocolate squares are in a different league from the usual rocky road offerings and with the addition of marrons glacés and glacé cherries feel very festive. You can tailor the “dry” ingredients to your own tastes-a stem ginger biscuit is particularly good if amaretti or biscotti are not your thing and I wouldn’t turn my nose up at some plain salted peanuts in place of the more costly caramelised salted nuts.
- 150g hard amaretti or biscotti or a mixture, roughly chopped
- 150g caramelised salted nuts, roughly chopped
- 8 marrons glacés, roughly chopped
- 125g glacé cherries, halved
- 150g unsalted butter
- 300g plain chocolate, 70% cocoa solids, roughly chopped
- 100g milk chocolate, roughly chopped
- 55g golden syrup
- Line a 22cm square cake tin with non-stick baking parchment. Place the chopped biscuits, nuts, marrons glacés and glacé cherries in a mixing bowl.
- Place the butter, chocolates and golden syrup in a bowl and microwave on high for about 1 minute until the chocolate has nearly melted. Swirl the ingredients around and leave to melt completely. If you haven’t got a microwave you can melt the ingredients in a bowl placed over a pan of barely simmering water.
- Pour the chocolate into the biscuit mix and stir well to combine and coat everything in chocolate. Spoon into the prepared tin and smooth out to the edges. Chill in the fridge until hard. Cut into squares before serving.