Rocky Road or Tiffin? Strictly speaking it’s a matter of interpretation, though some sources suggest the difference it is the addition of marshmallows that turns a Tiffin bar into a Rocky Road one. Whichever is your preference, these sinfully rich fridge cakes of chocolate, biscuit and other assorted goodies are super easy to both make AND eat.
I’m placing the blame for this post squarely at the door of Daisies & Pie (@DaisiesandPieUk), a great blogger about food and family life who I follow on twitter. She recently posted a link to her recipe for Salted Pistachio Rocky Road Bars, complete with mouth watering pictures – go to www.daisiesandpie.co.uk for her recipe.
This got me thinking about fridge cakes and my favourite combinations. I’m not a fan of marshmallows but I do love salt and sweet together, so I was resolved to make a tiffin bar version. I also wanted to have a go to see whether I could make this treat without breaking the bank. Toddling off to Sainsbury’s (it is literally opposite my house), I picked up their value range dark chocolate (still 52% cocoa), value range salted peanuts, value range unsalted butter, value range rich tea biscuits and found two bars of Walkers creamy toffee (not so much creamy, more toothbreaker but more of that anon). Total spend on ingredients £3.20. I already had golden syrup in my cupboard, but in the interests of costings, let’s add another 20p for that. £3.40 so far then. Once made, this quantity yielded 18 pieces, but could have easily been cut slightly smaller to get round 25. That works out at about 15 to 18p per piece. Cheaper than a chocolate bar and a lot tastier!
So the recipe below is for the salted peanut/ toffee combo I trialled, but I think I might change the toffee for chopped apricots next time. Despite being billed as “creamy”, this toffee needed serious bashing with a rolling pin to get the shards I wanted and even then, I’m a little wary of biting into the bar and losing a filling! I think I’d like to explore making my own caramel or using some of my vanilla fudge in this recipe too. I’ve also started thinking about cherries, almonds and coconut ice….
Totally Terrific Tiffin
125g unsalted butter
300g dark chocolate
4 tbsp golden syrup
100g salted peanuts
180g rich tea bisuits
100g toffee shards
1/2 tsp of sea salt flakes
Line a baking tin with foil – 9 inch square ideal but if not a rectangular one of similar dimensions will do.
Put peanuts into a metal bowl or pan and bash with the end of a rolling pin or use a pestle and mortar to smash them up. Set half aside for topping the bars.
Add the rich tea biscuits to the bowl and batter them into rough chunks and crumbs with the rolling pin (or put in a plastic bag and batter). Great anger therapy this process!
Same with the toffee pieces – I found this was best done with the pestle and mortar. Toss peanuts, biscuits & toffee shards together. Set aside.
Break chocolate into squares into a glass or microwavable bowl. Add the butter, cut into slices, and the golden syrup. Pop in microwave on high in 30 second bursts until the chocolate and butter has melted together. Remove from microwave when there are still a few lumps of chocolate visible and stir well, they will melt. Alternatively, use the bowl over hot water method.
Pour half this molten chocolate sauce over the broken “bits” and mix well. Spoon into the prepared tin and smooth out using the back of a spoon. Press down well and don’t hang about – it’s already setting as you work. Pour over the rest of the chocolate and tilt the tray to get all the surface covered. Scatter with the reserved peanuts from earlier, and sprinkle with the salt flakes.
In theory, at this point, this goes in the fridge for 2 hours to harden before cooking. In reality, I stuck it in my freezer for 20 minutes before turning out and chopping… Greed is a marvellous impetus for improvisation!
Can honestly say that they are fantastic. Thank you Daisies & Pie for the inspiration and sudden expansion of my dress size…