Christmas Baking: Rocky Road Slice

I suppose "baking" is a misnomer for this, the first of my Christmas baking posts.  You get the general idea…I'm in the kitchen, there is an apron, there are pans…and delicious things are coming off the conveyor belt.  This morning marked the start of my Christmas cooking efforts and what better place to start than with a delicious slice.  This slice is salty and sweet, crunchy and soft…it is very moorish.  This is a heavily adapted recipe inspired by Nigella Lawson.

Ingredients:

500 grams fine quality chocolate (I use Lindt 100 gram bars, 3 x Sea Salt Dark Chocolate and 2 x Milk)

165 grams unsalted butter

3 Tablespoons golden syrup

350 grams roasted, salted peanuts

200 - 250 grams chocolate coated honeycomb

150 grams mini marshmallows

Method:

Melt the butter and chocolate together in a large, heavy bottomed pan over a gentle heat.  Add the golden syrup, and stir through until smooth.

Put the honeycomb in a Ziploc bag and give it a good bashing, but make sure there are still some good sized pieces and it isn't turned to dust.

Mix the peanuts, honeycomb and marshmallows through the chocolate until everything is well incorporated and evenly distributed.

Line a 9 x 13 inch pan with aluminum foil, and spread the mix out evenly.  

Pop it into the fridge for a few hours until the slice is set (it usually set in a couple of hours) and then cut  it up and serve.  

The bits that break off and crumble while you are cutting the slice make a lovely topping for ice cream.  Or so I've heard.  

Note:  Not for the faint hearted, but if you love peanut butter as much as I do, put a couple of tablespoons of creamy peanut butter in with the melted chocolate mix.  It adds a nice peanut butter-ness to these already peanut-y treats.