Rocky Road

• Line a slice tin with baking paper.
• In a microwave safe bowl melt 350grams of the while chocolate, butter and golden syrup. Cook in 30 second bursts stirring after each session. Don't be tempted to cook for longer or you will risk burning the chocolate. Let it sit for about 5 minutes to cool slightly
• Add chopped shortbread biscuits, marshmallows and 1 of the Kit Kat blocks (chopped) and mix well.
• Fill your prepared tin with the mixture and smooth the top. Place in refrigerator.
• Roughly chop the second Kit Kat chocolate block and set aside. Melt the remaining 150grams of chocolate in the microwave as above.
• Remove the rocky road from the fridge and pour the melted chocolate over the top and spread to ensure it covers the whole thing, then top with your chopped Kit Kat.
• Place back in the refrigerator until set (approximately 2hrs). Remove and chop into small pieces.
• Can be frozen for up to a month and kept in the refrigerator for a week.

• Line a slice tin with baking paper.
• Chop your biscuits either by hand or a quick pulse in the food processor, you want small chunks not a fine grind.
• In a large bowl at biscuits, hazelnuts, mini marshmallows and 15 of the Ferrero Rocher. Mix together well.
• Chop the remaining Ferrero Rocher in half and put aside.
• In a microwave safe jug add milk chocolate and Nutella. Do 30 second bursts stirring in between each until chocolate melts. Don't put it on for longer or you risk burning your chocolate.
• Add melted chocolate to your biscuit mix and stir until everything is coated.
• Place mixture into your prepared slice tin and add the halved Ferrero Rocher on top. Refrigerate until set – about 2 hrs. I like to let it come to room temperature before slicing as I think it slices easier however you can do straight from the fridge.
• When making this for Christmas I will freeze for up to a month. It will keep well in the fridge for at least a week.

• Line a slice tin with baking paper and put aside.
• Place all lollies along with the marshmallow in a bowl and mix together. If you have larger lollies cut them in half.
• Place the milk chocolate in a microwave safe bowl. Melt in 30 second bursts, stirring after each one, until the chocolate has melted. DO NOT be tempted to put on for longer as you will risk burning the chocolate.
• Add the chocolate into the lollies and mix well. Spoon into prepared tin and spread out.
• Refrigerate for until set approximately 2hrs.

• Line a round or square cake tin with baking paper. I like to use a 9 inch round for this as I prefer to cut this rocky road into wedges.
• Roughly chop the plain Oreos (I used a food processor but its not necessary you can do it with a knife)
• Melt the white chocolate in a large microwaveable bowl. Melt on high for 10 second bursts (stirring between each) until melted and lump free. This took me 4 bursts.
• To the melted white chocolate add the mini marshmallows and the crushed plain Oreos. Pour into the prepared cake tin and smooth down. Place in refrigerator until you complete the next steps
• Roughly chop all but 4 of the Smores Oreos.
• Melt the milk chocolate as above.
• Add Smores Oreos to the milk chocolate and add on top of the white chocolate Oreo mix. Smooth the top.
• Quarter the remaining 4 Smores Oreos and use to decorate the top of the Rocky Road.
• Refrigerate for at least 2 hrs. Remove and let sit for 15 minutes before slicing.

• Line a slice tray with baking paper.
• Add chocolate to a large glass microwave safe bowl. Microwave on high for 20 seconds at a time. Stir between each 20 seconds. Don't be tempted to put it on for longer as the chocolate will burn quickly.
• Add the marshmallows and almonds but let the mixture cool down before adding the Malteesers. If you put them in when the chocolate is too hot the outside will melt right off😱
• Pour mixture in to prepared slice tin and refrigerate for 2-3 hours.
• Bring rocky road to room temperature before slicing into squares. If you try to slice straight from the fridge it will crack and you will end up with a mess.

Base

• Line a slice tin with baking paper.
• In a large microwave safe bowl add the butter and golden syrup and melt in 30 second bursts until the butter melts. Stir to combine.
• Add 150g Biscoff spread and 350g white chocolate to the bowl. Again heat in 30 second bursts stirring each time until well combine.
• Let the mixture cool. Add in marshmallows. Chop all but 9 of the biscuits and add to the mixture. Roughly job the Kit Kats, Tim Tams etc and add to bowl. Mix until well combined.
• Spread in lined tin and place in refrigerator.

Topping

• Put the balance of the Biscoff Spread and white chocolate into a microwave safe bowl. Melt in 30 second bursts until melted and stir to combine. Spread over the top of the base. Arrange the 9 Biscoff biscuits on top. Place in refrigerator until set.
• Remove from fridge 30 minutes before cutting.

• Line a slice pan with baking paper.
• Combine rice bubbles, snickers, marshmallows and peanuts in a large bowl and mix well.
• In a microwave safe bowl melt chocolate and coconut oil on medium for 30 second intervals, stirring between each one until chocolate has melted and is smooth. Allow to cool for 5 minutes.
• Add chocolate to rice bubbles etc and mix well.
• Pour mixture into the prepared pan and smooth out.
• Refrigerate until firm. Remove from fridge 20 minutes before cutting to make it easier.
• Will keep in fridge for at least a week. Can be frozen for two months.