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Apple and white chocolate rocky road

Preparation time Cooking time

1-2 hours less than 10 mins

Serves
Makes 18 bars

Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried

apples and fruity raisins. It's very sweet, so a little bit goes a long way.

By Nadiya Hussain
From Nadiya's Family Favourites

Ingredients
200g/7oz white chocolate, roughly chopped (or use chocolate chips)
2 tbsp golden syrup
130g/4½oz unsalted butter, plus extra for greasing
pinch of salt
½ tsp ground cinnamon
200g/7oz cinnamon biscuits (or digestives)
100g/3½oz white mini marshmallows (if you can only find big
marshmallows, use scissors to chop them into small pieces)
100g/3½oz dried apples, chopped into small pieces
50g/1¾oz raisins
1 tbsp icing sugar for dusting
1 tbsp icing sugar, for dusting

Method
1. Lightly grease the inside of a 23cm/9in square baking tin. Line the
base and sides of the tin with baking paper.
2. Put about 2.5cm/1in of water into a medium saucepan. Find a
heatproof bowl that will fit the top of the pan snugly. Make sure the
base of the bowl doesn’t touch the water.
3. Put the pan on the stove and bring the water to the boil. Reduce the
heat to low and put the chocolate, golden syrup and butter into the
bowl. Stir occasionally, making sure to agitate the chocolate, as this
will encourage the mixture to come together. As soon as the mixture is
smooth and liquid and runny, take off the heat and allow to cool for
about 10 minutes.
4. Add the salt and cinnamon and mix through.
5. Crush the biscuits very roughly by putting them into a freezer bag and
crushing them with a rolling pin. Empty the contents of the bag into
the chocolate mixture. Give it a stir. Add the marshmallows, apples and
raisins and stir until everything is well coated.
6. Pour the mixture into the prepared tin and use the back of a spoon to
flatten it and press it into the corners.
7. Put the tin into the fridge for at least 1 hour, or until set.
8. Take out of the tin and unwrap. Dust with the icing sugar and slice into
18 bars.

Recipe Tips
If the chcocolate is too hot when the marshmallows are added, you will get
into a sticky mess, so make sure you allow the chocolate to cool for 10
minutes.

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