We have been obsessed with these rocky roads since I first made them. The crunchy peanut packed chocolate base tastes delicious with the chewy toffee and nougat pieces - they are so mooreish it's hard to stop eating them. Don't worry if you don't have a particular ingredient - you can easily swap out the toffee for raisins or chocolate chips, or swap out the nougat for exta fudge - they're pretty versatile as long as you keep the chocolate base.

Makes 18 pieces
Ingredients
For the base
200g milk chocolate
200g dark chocolate
125g unsalted butter, roughly chopped into pieces
1 tablespoon of runny peanut butter
100g roasted peanuts
100g chewy toffee (we use Wether’s original), roughly chopped
100g nougat (or fudge), roughly chopped
100g digestive biscuits, roughly chopped
For the topping (optional)
50g dark chocolate
30g chewy toffee (we use Wether’s original), roughly chopped
30g nougat (or fudge), roughly chopped
Pinch of sea salt flakes
Line a large loaf tin or baking tray with cling film.
Put the milk chocolate, dark chocolate and butter pieces into a bowl and place over a boiling pan of water. Heat gently until everything has melted and the liquid is nice and smooth.
Once smooth, remove from the heat and mix through the peanut butter, before adding the toffee, nougat (or fudge) and biscuit pieces - mix well until well distributed.
Pour the mixture into the lined tin or tray and smooth over with a spoon. Place in the freezer for 1 hour.
Melt the rest of the chocolate. After 1 hour, remove from the freezer and drizzle over the dark chocolate before quickly topping with the rest of the toffee pieces, nougat pieces and sea salt flakes (as the chocolate will set quickly).
Cut into equal chunks before serving.
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