1.

If you want the marshmallows to hold their shape, pop them in the freezer a couple of hours before making this. 

 

2.

Line a 20x20cm tin with baking paper (I use a silicone mould, so no need to line).

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 3. 

Crush the digestive biscuits until they're chunky, and set to one side.

 

 4. 

In a heavy bottom pan, melt the butter, milk chocolate, white chocolate, caramac, and golden syrup.

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5.

When the mixture has cooled a little, add in your crushed digestive biscuits and frozen marshmallows. 

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6.

Pour half of the mixture into your tin and press down with the back of a spoon. Place 12 gold bars on top of the mixture. Pour the other half of the mixture over the top of the gold bars, and once again smooth down with the back of a spoon.

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7.

Place this in the fridge to firm a little before adding the topping.

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8.

To make the topping, place the 120g Caramac and a splash of cream into a heatproof bowl, and melt over a pan of simmering water.

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9.

Pour the melted Caramac over the top of the slightly cooled rocky road, and smooth out. Top with Caramac pieces if desired.

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10.

Leave to set in the fridge for 2 hours, ideally overnight.

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11.

When set, cut into 12 squares or slices and enjoy!

A little tip for slicing: boil the kettle and pour the water into a jug, dip your knife in the boiling water, wipe off the water with kitchen roll, you will then be able to slice through the rocky road with ease.