From the book 'Rainbow Bakes' by Mima Sinclair!


The king of all rocky road! Intensely chocolatey and jam packed with treats—this is definitely one to be enjoyed on a special occasion.

Recipe taken from ‘Rainbow Bakes’ by Mima Sinclair. Published by Kyle Books. Photography by Danielle Wood. Buy the book HERE.

Serves 16

you will need:
9oz/1 cup/2¼ sticks unsalted butter, plus extra for greasing
21oz dark chocolate (minimum 70% cocoa solids), roughly chopped
3 tablespoons light corn syrup
5½ oz plain sandwich cookies
3oz pink wafers, halved
5½ oz colored marshmallows
3½ oz honeycomb, broken into pieces
5oz Crispy M&M’s
1 teaspoon rainbow sprinkles/nonpareils

  1. Grease and line an 8-inch square cake pan with parchment paper. Melt the butter, chocolate, and syrup together in a medium, heavy-based pan over a low heat, stirring until smooth and combined. Set aside to cool a little.
  2. Pour a ½-inch layer of the chocolate mixture over the base of the prepared pan. Scatter half of each of the cookies, marshmallows, honeycomb, and M&M’s over the base. Pour over half the remaining chocolate mixture, then shake the pan a little to allow the chocolate to fill the holes.
  3. Make a second layer with the remaining cookies, marshmallows, honeycomb, and M&M’s (reserving a few to scatter over the top), then pour over the remaining chocolate mixture. Shake the pan as before to encourage the chocolate into any holes.
  4. Scatter with the reserved ingredients, then finally scatter over the rainbow sprinkles. Let set somewhere cool (or the refrigerator) for at least 4 hours, before cutting into squares.

TIP:

Swap in your favorite cookies or candies—just stick to the quantities above so it sets and holds together well.


Photography by Danielle Wood

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