I didn’t mean for it to snow in September. I wasn’t wishing away the last of summer, with its pink wine and ripe raspberries for picking, the grassy scent of a freshly mown park and the dull screech of bike tyres as teenagers scavenged for Pokemon. No, I wasn’t ready yet the skies were getting muddier, like a jar of water swirled with brushes laden with watercolour paint. Jumpers began to look appealing and more and more candles were being lit as I swapped movies for comforting books and red flannel pajamas lined up waiting on a gently heating radiator. And so it snowed, a light dusting I must confess, but still, a swirling storm of icing sugar over a stack of rocky road bars. And I felt warm and ready for the changing seasons.
Everything feels a little bit inbetween right now. We’ve had a wash of warm days of cyan blue skies, open windows and ice creams then rainstorms so heavy, raindrops batter the windscreen of our car like pebbles and toes in flat shoes become uncomfortably cold. It is the inbetween of salted, savoury roasted peanuts and the sweetness of crushed oreo cookies, melted chocolate and tiny pillows of marshmallow clouds. It isn’t one or the other, autumn or summer. It’s just a mix of the sweet and the savoury, a taste of what has been and what is to come, equally enjoyable watching a pink sunset with a matching glass of chilled wine or curled in blankets, peppermint tea in hand, book in the other and a plate of rocky road within reach. But always with an unseasonable dusting of icing sugar snow.
- You Will Need
- 300g 70% good quality dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 125g unsalted butter, softened
- 200g peanut butter oreos
- 100g roasted salted peanuts
- 100g marshmallows, either snipped into small pieces or use mini marshmallows instead
- 2 tbsp icing sugar
- Spray a 20cm x 20cm square tin with sunflower oil and line with baking parchment before setting to one side. In a heatproof bowl, add the chocolate, golden syrup and butter and place over a pan of barely simmering water, taking care not to let the bowl touch the water. Melt together slowly then remove from the heat. Pour 125g of the melted chocolate mix into a separate bowl and set aside - this will be poured on top of the rocky road to smooth out the top.
- Place the peanut butter oreos in a sandwich bag and seal or tie, making sure not to trap a lot of air in it as it could burst. Gently bash with a rolling pin or sturdy drinking glass until you have a good mixture of crumbs and bigger pieces of biscuit. Tip the contents of the bag into the larger of the two chocolate bowls, pouring in the peanuts and marshmallows and mix together until everything is coated in chocolate.
- Pour the rocky road into the prepared tin and press down into the edges to create an even layer. Once level, pour the reserved chocolate over the top and smooth to ensure the rocky road is level. Place in the fridge to set for at least two hours. Once set, remove from the tin and cut into 12 rectangular bars. Sift over the icing sugar to finish. Store in an airtight container in the fridge for up to five days.