Photo taken from http://www.familyoven.com
125g butter
300g chocolate
3 tbsp golden syrup
100g rich tea biscuits
100g pink and white marshmallows
2 tsp icing sugar
Melt the butter, chocolate & syrup together slowly over a gentle heat. Set aside half the mixture.
Break the biscuits into small pieces and cut the marshmallows in half before mixing into half of the chocolate mix
Pour mixture into a buttered 7" square tin and press down. Pour remaining half of the chocolate mixture over the top and refrigerate until set (at least 2 hours)
When ready to serve, sprinkle the icing sugar over the rocky road and cut into 9 squares.
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