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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!