The peanut butter oreos really help to give these rocky road bars a peanutty kick but if you prefer, you could always use classic or chocolate creme oreos instead. Anything goes with rocky road, it's up to you how creative you want to be.
Ingredients
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
Instructions
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.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/salted-peanut-butter-oreo-rocky-road-bars/