"While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat," John Whaite states matter-of-factly.
"The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel."
Ingredients:
(Makes 12–16)
- 250g dark chocolate (60–70% cocoa solids), broken into chunks
- 100g milk chocolate, broken into chunks
- 125g salted butter
- 1tbsp golden syrup
- 50g mini marshmallows
- 100g caramel/toffee wafers (stroopwafel), roughly chopped
- 100g hazelnuts, roughly chopped
- 100g salted pretzels, roughly crushed
- 100g dried apple, roughly chopped
Method:
- Line a 20cm square cake tin with baking paper.
- Put both the chocolates, butter and the golden syrup into a medium saucepan and set over medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
- Put all the remaining ingredients into a large mixing bowl.
- Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
- Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.
A Flash In The Pan by John Whaite is published by Kyle Books. Available now.
