National Chocolate Caramel Day: Caramel Chocolate Rocky Road

I absolutely adore Rocky Road and made a batch of it the other day thinking ahead to celebrating National Chocolate Caramel Day on Saturday 19th March (see my National Mostly Foodie Days Of 2022 calendar by My Legoman! It was also another challenge to scratch off my Crumbs By Collette #100BakesCalendar

Scratched off my #100bakes poster which is on the back of my office door.

As I make a lot of brownies, cookie bars and suchlike for SmartCookieSam, I had a huge stash of caramel chocolates just looking at me in my baking cupboard. I had a massive craving for chocolate last Thursday and was already making some brownies. So out came all the caramel chocolates I could find and before I started eating a spare one, I thought I’d better come up with a way of using them in a recipe before I troughed the lot!

I had some snack size Salted Caramel Twixes (OMG, they are absolute heaven and I discovered them after my son bought one for me a while ago- yummy!), some Caramel Aero Bars in a multipack and some tubes of Rolos. Now you’re talking! I decided to put them into a Rocky Road traybake and this is the result!

CARAMEL CHOCOLATE ROCKY ROAD

Grease and line a 23cm/ 9″ square loose bottomed cake tin.

Cuts into 16 pieces

INGREDIENTS:

300g Digestive Biscuits crushed into tiny pieces

400g dark chocolate

125g unsalted butter

2 tbsp golden syrup

100g mini marshmallows

6 Snack Size Twix Salted Caramel Bars

4 Aero Caramel Bars (from a 4x multipack)

4 tubes of Rolos (from a 4 x multipack)

Some chocolate sprinkles (I used Dr Oetker, see link below*)

  • First, chop up the Twixes and the Aeros and unwrap all the Rolos.
  • Roughly crush all the Digestive biscuits into small pieces.
  • Melt the dark chocolate, butter and golden syrup together. I usually melt my chocolate, etc. in the microwave in short bursts.
  • Pour into a large mixing bowl. Add the Digestives and fold in, followed by the marshmallows until everything is evenly coated.
  • Finally, fold in the caramel chocolates.
  • Spoon into the prepared tin and sprinkle on some Dr Oetker Chocolatey Caramel Crunch Sprinkles * to make it extra special if you want.
  • When set, cut into squares. Keep refrigerated but will also keep in an airtight tin for up to five days if they last that long!

Happy Baking!

Love Sam xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: