Rocky road with homemade honeycomb

With my other half ill all weekend and working late every night this week, things have been a bit chaotic so my usual pattern of planning and baking for our Thursday play date has been abandoned. When it got to Tuesday and I still hadn’t got myself organised, I opted for a no-bake bake: rocky road.

Since giving up dairy last year, I’ve not been able to make the infamous Rolo slice. Hopefully my version of rocky road will satisfy my craving for a chocolatey tray bake.

Rocky road with homemade honeycomb

425g dark chocolate
3 tbsp golden syrup
125g margarine
200g crushed biscuits of your choice (I used Rich Teas)
100g mini marshmallows
Homemade honeycomb, crushed (see recipe below)

1. In a pan, melt 225g of the chocolate with the syrup and margarine over a low heat, stirring occasionally to ensure the mixture doesn’t burn.
2. Meanwhile, crush the biscuits into chunks and place in a bowl with the crushed honeycomb and mini marshmallows.
3. Once the chocolate has melted, pour it into the bowl with the biscuits and mix until everything is coated in the chocolate mixture.
4. Pour the mixture into a large greased baking tray and place in the fridge until set.
5. Once set, melt the remaining chocolate and spread over the top of the rocky road. Place back in the fridge until set. Cut into chunks and serve. image

Homemade Honeycomb

80g butter
160g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

1. Place the butter, sugar and syrup in a large pan over a medium heat until the sugar dissolves. Turn up the heat slightly and allow the mixture to boil for 5 minutes.
2. Remove the pan from the heat and stir in the bicarbonate of soda until the mixture starts to fizz and expand. Working quickly, pour the honeycomb onto a greased baking tray and leave to set. Once set, break into chunks. image

Making the recipe dairy-free
Typically cheaper biscuits and chocolate are dairy-free as vegetable oil is used in the manufacturing process rather than butter. For biscuits, look out for supermarket “value” brands of rich teas, digestives or ginger nuts. Most Bourbon biscuits are also dairy-free.


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