This decadent recipe is from John Whaite, who won the third series of The Great British Bake Off in 2012, and is very apt for National Chocolate Week!
“While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat,” John Whaite states matter-of-factly.
“The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel.”
250g dark chocolate (60–70% cocoa solids), broken into chunks
100g milk chocolate, broken into chunks
125g salted butter
1tbsp golden syrup
50g mini marshmallows
100g caramel/toffee wafers (stroopwafel), roughly chopped
100g hazelnuts, roughly chopped
100g salted pretzels, roughly crushed
100g dried apple, roughly chopped
1. Line a 20cm square cake tin with baking paper.
2. Put both the chocolates, butter and the golden syrup into a medium saucepan and set over a medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
3. Put all the remaining ingredients into a large mixing bowl.
4. Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
5. Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.