No-Bake Chocolate Rocky Road Squares with Almonds and Raisins

What you need

• 200 g (7 oz) dark chocolate, about 70% cocoa, roughly chopped
• 100 g (3 1/2 oz) milk chocolate, roughly chopped
• 100 g (7 tbsp) unsalted butter, cubed
• 3 tbsp golden syrup
• 150 g (5 oz) digestive biscuits
• 100 g (2 cups) mini marshmallows
• 70 g (1/2 cup) blanched almonds, roughly chopped
• 60 g (1/3 cup) raisins

Method

Restated from the original video

1. 1

   Line a 20 cm (8 in) square tin with baking paper, leaving some overhang to lift the slab out later.

2. 2

   Break the biscuits into chunks of about 1-2 cm. Leave some crumbs in the mix.

3. 3

   Put the dark chocolate, milk chocolate, butter and golden syrup in a heatproof bowl set over a pan of barely simmering water. The bowl must not touch the water.

4. 4

   Stir now and then until everything melts into a smooth, glossy mixture, 5-7 min.

5. 5

   Lift the bowl off the pan and let the chocolate cool for 10 min. It should be warm, not hot, or the marshmallows will melt.

6. 6

   Fold in the biscuits, marshmallows, almonds and raisins until everything is coated.

7. 7

   Press the mixture into the tin and level the top with the back of a spoon.

8. 8

   Chill until firm, at least 1 hour.

9. 9

   Lift the slab out by the paper. Cut into 16 squares with a knife dipped in hot water and wiped dry.

10. 10

    Store in an airtight container in the fridge for up to 1 week.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.