Rocky road

Rocky road

Create your own version of this favourite fridge cake by adding other gluten-free ingredients, like jelly beans and raisins

By , 26 April 2016

(5 votes)

Rocky road
  • 10 Mins

  • Serves: 20

There's no need to give up on sweet treats when you have to avoid gluten - as these irresistible recipes show. Feel free to tuck in in honour of Coeliac Awareness Week, running from 9-15 May.

Nutritional Info
Each 41g serving contains
  • Energy

    866KJ

    207KCAL

    10%
  • Fat

    13.1g

    high

    19%
  • Saturates

    7.4g

    high

    37%
  • Sugars

    16g

    high

    18%
  • Salt

    0.25g

    med

    4%
of your reference intake.
Typical energy values per 100g: 2112kJ/505kcal.
Ingredients
  • 150g butter or sunflower spread
  • 3 x 85g bars Kinnerton Luxury Dark Chocolate, broken into cubes
  • 3tbsp golden syrup
  • 80g Chosen by you Pink & White Mini Mallows (contain cornstarch but not gluten)
  • 60g dried cranberries
  • 60g shelled pistachios
  • 150g Chosen by you Free From Chocolate Digestives, broken into small pieces
Method
  • Line a 20cm x 25cm cake tin with baking paper. Melt the butter with the chocolate and syrup over a low heat, stirring, until smooth.

  • Put the mini mallows, cranberries, pistachios and biscuits into a bowl. Pour over the melted chocolate mixture and mix well. Spoon into the tin and allow to cool.

  • Chill for 3 hrs, then cut into 20 pieces.