Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Strawberry Button Rocky Road

Cooking time: 
1-2 hours
makes 1 x 7" square traybake
Preparation time: 
10-15 minutes
  • 100g Stork packet
  • 200g Dark Chocolate, chopped
  • 2 tbsps golden syrup
  • 140g rich tea biscuits
  • 50g marshmallows
  • 1 x pkt Buttons
  • 100g white chocolate chunks
  • 1 x pkt Buttons
  • Scales, 1 x 7” square tin, baking paper, rolling pin, pan, silicone spatula.
  1. Line a 7” square tin with baking paper.
  2. Lightly crush the rich tea biscuits using the end of a rolling pin and set to one side.
  3. In a pan place the Stork, dark chocolate and golden syrup. Melt over a gentle heat stirring to combine.
  4. Remove from the heat and stir in the crushed rich tea biscuits.
  5. Allow the mixture to cool for ten minutes before adding the marshmallows, Buttons and white chocolate chunks and stir well to combine.
  6. Tip the mixture into the prepared tin and gently spread and roughly level with the back of spoon.
  7. To decorate set aside 16 Buttons and place the rest in a heatproof bowl.
  8. Melt gently over a pan of steaming water or in the microwave in short 30 seconds bursts on half power.
  9. Drizzle the melted buttons over the top of the Rocky Road and place the whole buttons in position.
  10. Place in the fridge to chill completely.
  11. Cut into squares and serve.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825