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by Joanna Brennan April 12, 2019
1 min read
Recipe by Pump Street
400g Jamaica 75% pastilles
175g salted butter at room temperature
2 tbsp golden syrup
2 tbsp honey
200g graham crackers (We love to make them with the recipe from smittenkitchen.com, but the shop bought ones are great too if you can find them, alternatively digestives will do!)
75g sour cherries
150g macadamia nuts
125g plain white marshmallows (We make our own at the bakehouse but shop bought ones are just fine – although not the pink ones which have their own flavour!)
Butter and line a 9x13 inch cake tin (a 9x9inch will woak in a pinch, but will give you very tall rocky road!)
In a double boiler or a glass bowl in the microwave, heat the chocolate, butter, golden syrup and honey together gently until they become liquid and are combined.
In a larger bowl crush the biscuits and then mix with the sour cherries, macadamia nuts and marshmallows.
Pour the chocolate mixture over the biscuits, and stir to coat all of the dry ingredients. Pour all of the mixture into the tin and press it down so that it is evenly distributed.
Refrigerate for at least two hours. To cut, use a clean, hot knife.
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