This chocolate rocky road recipe is given an extra twist thanks to the addition of crunchy popcorn. Aside from melting the butter this is a no-cook recipe, perfect for making with the little ones (any leftovers make welcome treats in lunchboxes, too!).
‘Poppy’ road bars
Ingredients
16
pieces
-
- 100 g
- 200 g
- 200 g
- 3 tbsp
- 150 g
- 80 g
- 80 g
- 80 g
- 80 g
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Preparation
Line a 17cm tin with greaseproof paper and set aside until required.
Place a small pan over a low heat and gently melt the butter and syrup.
Remove from the heat and tip in the chocolate pieces, stirring gently until melted completely, then pour the smooth chocolate mixture into a large bowl.
Stir the biscuits, marshmallows, raisins, cranberries and popcorn into the chocolate mixture and mix until well coated. Tip into the tin and spread to form an even layer.
Push the mixture a little until compact, then press the extra popcorn over the top to decorate. Transfer to the fridge for 2 - 3 hours, or until set.
Once set, carefully remove from the tray and slice into even pieces.
