There’s no Great British Bake Off Bake-Along post this week and that’s because I’m on holiday in France as you’re reading this!
I did watch the Dessert Week episode and debated making a meringue roulade before I left on holiday… But then I quickly realised that that would be a dumb idea and I would be biting off way more than I could chew. After all, I still needed to pack all my stuff, decide how many books to bring for a one week holiday and which books, inevitably have a (light-hearted) disagreement with my mother about what would be a suitable amount of books for me to take with me, write a blogpost or two, spend some quality time with my boyfriend (who’s not coming with me on the holiday)… Oh, and go to work.
So. No Dessert Week bake along for me. Instead, I decided to make Rocky Road. It’s quick, it’s delicious, and it’s one of my boyfriend’s favourites, so it’s kind of the perfect bake (without actual baking – all you need for this is the fridge). I decided to make it extra filthily good and used Oreos and Peanut M&Ms along with the marshmallows. Yum!
As for next week’s Bake-Along; I don’t know yet how that will go since I’m still on holiday when the episode airs and I only get back on Saturday. We’ll see! I’d love to bake something because next week is Spice Week and I love baking with spices. But it’s all about having fun, so I’m not going to make any big plans I won’t be able to follow through on.
And now, onto the recipe!
- 200 g dark chocolate (at least 70% cocoa)
- 80 g unsalted butter
- 2-3 tablespoons golden syrup
- 75 g mini marshmallows
- 100 g Oreos, broken into pieces
- 100 g Peanut M&Ms
- optional: sprinkles for decoration
- brownie tin
- cling film
So, let’s get baking!
1. Melt butter, chocolate and golden syrup Put the chocolate, butter and golden syrup together in a heat-resistant bowl and melt it all over a bain marie (so, put the bowl on top of a pan with simmering water on the stove). Stir it all through and make sure it’s evenly mixed.
2. Mix through marshmallows, Oreos and M&Ms Let the chocolate mixture cool for a little bit, so it won’t melt the marshmallows. After a few minutes, add the mini marshmallows, Oreos and M&Ms and mix them all through with a spoon or a rubber spatula.
3. Transfer to brownie tin Cover the (brownie) tin with cling film. You can be quite liberal with the cling film because you need enough to cover the top of the mixture as well, once it’s in the tin, so it’s completely wrapped. Transfer the rocky road mixture to the tin, and even it out as much as possible. My tin (20 x 24 cm) turned out to be a little too big, but I didn’t want the rocky road to be super flat, so I only spread the mixture to just over half the tin, tightly wrapping the cling film around it so it kept its shape. If you’re adding the sprinkles, this is when you sprinkle them on: right before wrapping the cling film around the mixture.
4. Let rocky road chill in the fridge for at least 2 hours – then cut The rocky road will probably be stiffened up enough after two hours, but it’s better to leave it a little longer. Take the rocky road out of the fridge after a few hours and cut it into small pieces. Store it in the fridge until you serve it.
And there you have it! Your own delicious and super easy Rocky Road. Enjoy!