Scorched Rocky Road Tiffin
Photography by Josh Griggs.
A combo of the classic fridge biscuit, S’mores and Rocky Road. A flash in a hot oven gives the marshmallows a gorgeous chewy texture and it’s best served well chilled.
Makes: about 25 pieces
INGREDIENTS
125 grams butter
300 grams dark chocolate, roughly chopped, (70% cocoa)
3 tablespoons golden syrup
250 grams Biscoff biscuits
150 grams marshmallows, halved or quartered if large
½ cup crystallised ginger, roughly chopped
100 grams dried mango, roughly chopped
2 tablespoons pistachios, chopped
Sea salt
EQUIPMENT: Grease a 20cm x 30cm shallow baking tin and fully line with baking paper.
METHOD
Preheat the oven to 200°C fan bake.
Put the butter, chocolate and golden syrup in a medium pot over a low heat until its ¾ melted. Take off the heat and stir occasionally until smooth.
Break up all but 6 of the biscuits and stir into the chocolate along with half of the marshmallows and most of the ginger and mango, keeping a little back for the top. Tip the mixture into the tin and press down firmly with the back of a spoon.
Break the remaining biscuits into rough chunks and scatter over the top along with the remaining marshmallows, ginger and mango.
Bake for about 8 minutes or until the marshmallows are golden brown and soft. Take out of the oven and immediately scatter over the pistachios and add a pinch of sea salt if using.
Leave to cool then pop into the fridge to chill for a few hours before serving.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!