Makes 16 pieces

Ready in: 90 minutes

Ingredients

• 10 oat biscuits (150g), broken into small pieces
• 225g milk chocolate
• 85g butter
• 85g golden syrup
• 50g chopped roasted hazelnuts
• 160g pack Drumstick Original Squashies Milk & Raspberry, 125g cut into 1/3rds and the remainder in ¼’ s

Method

1. Lightly grease and base line a 20cm x 20cm baking tin.
2. Melt the butter, syrup and chocolate together in a large bowl placed over a pan of hot but not boiling water.
3. Remove the bowl from the pan.
4. Place the biscuits, nuts and 125g of the Squashies into the melted chocolate mix and combine together. Tip the mixture into the prepared tin and level with the back of a spoon.
5. Top with the remaining quartered Squashies. Refrigerate for 60 minutes.
6. Ease the Rocky Road from the tin and remove the greaseproof paper. Mark into portions and chill until serving.