Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Strawberry Button Rocky Road

Cooking time: 
1-2 hours
makes 1 x 7" square traybake
Preparation time: 
10-15 minutes

Rocky Road

  • 100g Stork packet
  • 200g Dark Chocolate, chopped
  • 2 tbsps golden syrup
  • 140g rich tea biscuits
  • 50g marshmallows
  • 1 x pkt Buttons
  • 100g white chocolate chunks

To Decorate

  • 1 x pkt Buttons

Scales, 1 x 7” square tin, baking paper, rolling pin, pan, silicone spatula.


Oven Temp: N/A

  • Line a 7” square tin with baking paper.
  • Lightly crush the rich tea biscuits using the end of a rolling pin and set to one side.
  • In a pan place the Stork, dark chocolate and golden syrup.  Melt over a gentle heat stirring to combine.
  • Remove from the heat and stir in the crushed rich tea biscuits.
  • Allow the mixture to cool for ten minutes before adding the marshmallows, Buttons and white chocolate chunks and stir well to combine.
  • Tip the mixture into the prepared tin and gently spread and roughly level with the back of spoon.
  • To decorate set aside 16 Buttons and place the rest in a heatproof bowl.
  • Melt gently over a pan of steaming water or in the microwave in short 30 seconds bursts on half power.
  • Drizzle the melted buttons over the top of the Rocky Road and place the whole buttons in position.
  • Place in the fridge to chill completely.
  • Cut into squares and serve.