Honeycomb Rocky Road

Sometimes on winter days, when the sky is slate grey and rain is blattering against the window, I fancy making a fun treat as a pick-me-up. This easy recipe for Honeycomb Rocky Road came from the Stenness Community School 2012 recipe book, and making it is a splendid way to occupy children for thirty minutes or so.

This traybake fills a 9″/23cm square cake tin, and it is a delicious chocolatey blast with pleasingly different textures of biscuit, raisins and honeycomb – perfect to bring out during a coffee break.

Ingredients:

• 300g (1¾ cups) milk chocolate
• 180g (¾ cup) unsalted butter
• 2 tbsp. Orange Juice
• 225g Milk chocolate digestive biscuits
• 3-4 Crunchie bars
• 150g (1 cup) chocolate raisins

Method:

1. Line a 9″/23cm square cake tin with baking paper.
2. Slice the Crunchie bars about 1cm thick and break the digestives into 1-2cm pieces. Mix both in a large bowl along with the chocolate raisins.

3. Break the chocolate into pieces and dice the unsalted butter. Drop the chocolate and the butter into a glass bowl, along with the orange juice.
4. Set the glass bowl over a pan of pan of simmering water to melt the chocolate and butter. Whisk the mixture until it is thick and glossy.
5. Stir the chocolate mixture into the biscuits, Crunchies and raisins.

6. Spoon the mixture into the cake tin. Use a fork or spoon to press it level.
7. Loosely cover with clingfilm or tin foil and chill for 2-3 hours until set.
8. Cut into big tasty chunks and keep in a container in the fridge!

By Magnus Dixon Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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