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Add the butter to the dark
chocolate and golden syrup and heat in a heavy-based saucepan
over a gentle heat.
If you’re one of our younger
viewers please get some help from an adult.
Once it’s all runny remove from
Place 200g rich tea biscuits into
a plastic freezer bag and crush them with a rolling pin until some have turned
to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and
crumbs into the melted chocolate mixture then add the marshmallows
At this point try not to eat too
much of it, otherwise there won’t be much left.
Tip the mixture into a 24cm
square baking tin.
Try to smooth the top down with a
wet spatula as it stops all the chocolate sticking will mean you don’t waste too
Put the rocky road into the
fridge for about two hours or ideally overnight if you can wait that long…!
All that is left to do is to cut
into fingers and dust with icing sugar.
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