Mars bar rocky road recipe from the Batch Lady

TO celebrate National Chocolate Week, I have two delicious recipes for you.

My chocolate fondant with melting centre is the ultimate indulgence and cooks brilliantly straight from the freezer.

I love making a double batch and keeping some for when a sugar craving strikes. My Mars bar rocky road is another super-simple tray bake and one the kids will love. It is perfect for when unexpected guests turn up.

When freezing traybakes, put a piece of parchment between layers and space the slices out so they don’t stick.

Then you can take out one or two slices at a time and don’t have to defrost – then eat – the lot.

Mars bar rocky road (Makes 12)

Prep time: 15 minutes


  • 125g butter
  • 200g dark chocolate
  • 3 tbsp golden syrup
  • 285g shortbread biscuits
  • 90g mini marshmallows
  • 3 medium-sized Mars bars, chopped

METHOD: Line and grease a 20cm x 20cm baking tin with greaseproof paper.

Add the butter, chocolate and golden syrup to a pan and melt over a low heat.

Meanwhile, put the shortbread biscuits into a large freezer bag and bash with something heavy until you have some crumbly bits and some slightly larger pieces of biscuit.

Once the chocolate and butter have melted, remove from the heat and wait five minutes before adding in the crushed biscuits, marshmallows and Mars bars.

Mix well and pour into the prepared tin.

Place in the fridge and leave to set for two hours.

Ready to freeze: Once the traybake is set, take it out of the fridge and cut into slices. Add to a freezer bag and store in the freezer.

Ready to eat: Remove from the freezer when you fancy something sweet. Allow to defrost for around 30 minutes at room temperature then enjoy.

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