75g butter, plus extra for the tin
300g milk chocolate
75g golden syrup
85g mini marshmallows (ensure vegetarian, if needed)
125g raisins
200g shortbread, crushed into bite-size pieces icing sugar, for dusting
1 Lightly butter a 20cm square tin, then line with baking parchment, leaving some overhanging the edges. Tip the chocolate, syrup, 75g butter and 1/2 tsp salt into a heatproof bowl and melt in the microwave in 30-second bursts until fully melted. Or, do this in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water.
2 Stir the marshmallows, raisins and crushed biscuits into the melted chocolate mixture until fully coated.
3 Tip the mixture into the prepared tin and level the surface using the back of a spoon. Chill for at least 1 hr or until fully set.
4 Once set, run a cutlery knife around the edge of the tin to release the rocky road, then pull it out of the tin using the parchment to help you. Dust with icing sugar, then cut into 12 equal bars to serve. Will keep in an airtight container for up to three days.