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Caramel Crunch
Rocky Road

There are few rules where rocky road is concerned, but it must be chewy, crunchy and gooey and, of course, contain lots of chocolate. This recipe has all of that and layers too! A gooey layer of chocolate-caramel sweets and melted chocolate mixed with breadsticks for a super-crispy crunch, then a layer of bright salted pistachios and finally a layer of sweet white chocolate mixed with chopped apricots and berries. All set and sliced and ready to indulge.

Method:

Begin by lining and lightly greasing an 18 x 25cm rectangular cake tin or a 20cm square cake tin.

Take the chocolates out of their packets and line them up on the base of the tin till you have no more spaces. It’s okay to have some gaps as when you put on the next layer it seeps through to hold it all together.

 

Add the dark chocolate, butter and golden syrup to a microwaveable bowl and heat for 1 minute. Take out and mix till you have a smooth mixture. Leave to cool for 10 minutes. Add the breadsticks to the mixture and mix through till well coated. Spread out evenly on top of the chocolates.

 

Now, sprinkle over the chopped pistachios until the base is covered all over. Use the back of a spoon to pat the mixture down and sprinkle over the sea salt flakes. Pop in the fridge for 30 minutes to set a little.

 

Makes: 12 Squares

Preparation time: 30 minutes, plus chilling

Publication: Nadiya Bakes

Nadiya Bakes

Ingredients

butter, for greasing tin

8 x 52g caramel-filled chocolates, ideally ones with biscuit in

150g dark chocolate, chopped or chips

50g unsalted butter

45g golden syrup

70g breadsticks, lightly broken

150g pistachios, roughly chopped

a good pinch of sea

salt flakes

 

For the white layer:

150g white chocolate, chopped or chips

50g unsalted butter

45g golden syrup

65g dried cherries and berries

65g dried apricots, chopped

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I am a mamma and a maker.
I am a wife and a weigher of flour.
I am a builder of Lego and baker of cake.
I am a family woman and a family cook.
I am Nadiya Hussain.

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