[schema type=”recipe” name=”Malted Milk Alternative Rocky Road Recipe” author=”Rachel Howard” pubdate=”2015-11-09″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2015/11/Malted-Milk-Rocky-Road-2-700-700×394.jpg” description=”A no bake chocolate tiffin recipe with malted milk biscuits, maltesers, chocolate chip cookies and milk bottle sweets. ” yield=”15″ ]
I love making and eating Rocky Road. It’s so quick to make, no baking required and delicious to eat. And I love that you can put whatever you want in them…whatever biscuits and sweets you have left over! I like making recipes up after Christmas using the leftover chocolates and sweets.
When I saw this recipe by Frances Quinn I was desperate to give it a go. And using Malted Milk biscuits on the top gives you an excuse to cut them all into quite big pieces!
I’ll be honest…I wasn’t a massive fan of Frances when she was on The Great British Bake Off. Don’t get me wrong, some of her ideas were amazing. But sometimes I wished she would just make a cake without having to theme it and make it all gimmicky.
Anyway I found a reason to make this recipe pretty quickly (although some would ask why you need a reason) and everyone loved them. Definitely worth a try!
[callout title=Ingredients]
- 100g butter – cubed
- 2 tbsp barley malt extract
- 200g dark chocolate, broken into small pieces
- 200g milk chocolate, broken into small pieces
- 200g malted milk biscuits
- 100g chocolate chip cookies
- 100g Maltesers
- 100g milk bottle sweets
[/callout]
Method:
- Grease and line a 23cm square tin.
- Melt the butter and barley malt extract over a low heat, stirring occasionally until the butter has melted.
- Add all the chocolate and melt until smooth – remove from the heat.
- Put 15 malted milk biscuits to the side and put the rest in a large bowl with the cookies and maltesers.
- Pound the biscuits and chocolates – aim to have a mixture of crumbs and larger chunks (I used the end of a large rolling pin to bash them up!)
- Cut the milk bottle sweets into about 5 pieces each using scissors and add them into the crushed biscuit and chocolate mix.
- Add the dry ingredients to the melted chocolate mix and stir together.
- Pour the mixture into the tin and level off with the back of a spoon.
- Arrange the reserved malted biscuits on top in three rows of five (make sure you leave a slight gap so you can cut in between and press them down firmly).
- Refrigerate over night before cutting into portions.
These look rather impressive and are a bit different. Everyone that tried one enjoyed them too so it’s definitely a recipe I would recommend. They are also suitable for vegetarians (providing you get vegetarian milk bottle sweets….and this is easier than finding vegetarian marshmallows!) which is great.
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