Crunchie Rocky Road

How to Create Crunchie Rocky Road – Detailed Instructions

Complete, straightforward instructions and measurements can be found in the recipe card at the end of this article.

Step One

Finely dice the chocolate. This may take a bit of time, but it ensures a uniform mixture and minimizes the chance of separation.

Step Two

Cut the Crunchie bars into small pieces and refrigerate them until required. They don’t have to be perfect or uniform.

Step Three

Break the biscuits into pieces in a large mixing bowl. I prefer to do this by hand to keep the sizes manageable. A bit of inconsistency is okay.

Step Four

Grease and line a cake pan. I do both to facilitate easier removal.

Step Five

Combine the margarine and golden syrup in a saucepan and heat gently on medium. Stir now and then.

You could also melt these in the microwave. I don’t have one.

Step Six

Stir until the butter has fully melted and the mixture is warmed through.

Step Seven

Take it off the heat.

Step Eight

Incorporate the chocolate in 3 or 4 increments, stirring until entirely melted before adding more.

Step Nine

Allow it to cool for a minimum of 10 minutes until the mixture is cool yet pourable. Stir from time to time.

Step Ten

In a sizable mixing bowl, combine the biscuit, marshmallow, and the majority of the Crunchie, reserving a few pieces for topping. This is optional; you can add them all in now if you wish.

Step Eleven

Pour in about 3/4 of the melted chocolate mixture.

Step Twelve

Mix it thoroughly, ensuring you dig down to the base so that the biscuit mixture is fully coated in chocolate.

Step Thirteen

Transfer the mixture into the prepared tin and use a spatula to press and level it.

Step Fourteen

Drizzle the leftover chocolate on top and spread it until even.

Step Fifteen

Press the remaining Crunchie pieces into the surface.

Step Sixteen

Chill for at least 5 hours.

Step Seventeen

Gently take it out of the tin and remove the lining before cutting it into bars or squares.