Scorched Rocky Road Tiffin

, from Issue #113. January, 2024
Photography by Josh Griggs.
Scorched Rocky Road Tiffin

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


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.


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.