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