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.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!