Butter: 125 g, unsalted
Dark chocolate: 150 g, 70% cocoa solids, broken into pieces
Milk chocolate: 150 g, 30% cocoa solids, broken into pieces
Golden syrup: 3 tbsp
Digestive biscuits: 100 g, roughly crushed
Nuts: 100 g, roughly chopped
Marshmallows: 100 g, mini
Icing sugar
An easy recipe for rocky road fridge cake, a refrigerator cake with marshmallows usually prepared in the USA: the perfect dessert if you love chocolate!
Line a 23 cm square baking tin with non-stick baking paper.
Heat the butter, chocolate and golden syrup in a pan over a low heat until melted.
Remove from the heat.
Stir in the crushed biscuit pieces, nuts and marshmallows.
Tip the mixture into the tin and smooth the top with a wet knife.
Chill for about 2 hours until firm enough to cut into fingers.
Sift a little icing sugar over the tops of the fingers.
