Friday

Rugged Rocky Road Squares



220g dairy-free dark chocolate, at least 85% solids, broken up
200g gluten-free and dairy-free oat biscuits, made beforehand or bought, broken up and keep all the crumbs as well
135g dairy-free margarine
100g mini marshmallows
40g dairy-free honeycomb, broken into small pieces
30g dairy-free and gluten-free rose-flavoured Turkish Delight, cut into pieces
30g dairy-free and gluten-free white and pink nougat, cut in to pieces
25g dried cranberries and raisins
3 tablespoons golden syrup
icing sugar to decorate



Lightly oil and line the base of a brownie tin with greaseproof paper.

Gather all of the above nine ingredients on a large tray in individual dishes. 

In a saucepan, melt the chocolate, dairy-free margarine and golden syrup, stirring until smooth.  Cool slightly.

Next, add all the other ingredients, and stir through evenly with a wooden spoon.

Place the mixture into your prepared brownie tin, pressing the mixture down, especially into the corners until level.  Refrigerate for 1  1/2 hours until set.

Turn out onto a cutting board, and cut into equal-sized squares, or bars.

Arrange on a serving plate and sprinkle delicately with icing sugar.

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