Food glorious food: rocky road

October sees the arrival of many things: a hint of crispness in the air, an increasingly large flow of work and, of course, Halloween. But something that is often (rather shamefully) ignored is National Chocolate Week. Yup. That’s an official excuse to stuff ourselves full of the sweet stuff, or at least try out a new recipe! We may be a week behind, but wherever chocolate is concerned late is always better than never and with this super-simple, no-bake slice you’ll be forgetting those October blues in no time. This easy rocky road tastes just like those in the cafe that are £1.50 a piece… only this one costs as little as £1.25 per batch. Win! Of course, you could make this recipe as expensive as you like, but if you’re not fussy about your chocolate, Tesco’s own actually works really well; although you can never beat a bit of Cadbury’s. Or Galaxy. Or Nestle. Or Lindor. Oh, the list goes on…

**Ingredients**
100g Dark chocolate
100g Milk chocolate
70g Unsalted butter
60g Raisins/sultanas
60g Marshmallows
40g Rich tea biscuits

For the topping (just to make it look less, well, rocky!)
50g Milk chocolate (or if you’re feeling especially crazy, you could use white choc instead)
30g Unsalted butter

**Method**
1. Break both types of chocolate into squares and pop into a bowl along with the butter. Place the bowl over a saucepan of recently boiled water [the heat from this should be enough; no need to light the gas] and melt gently until smooth and glossy. Once melted, remove from the heat and stir in the sultanas, marshmallows and biscuit.

2. Line a small tin [or plastic food box] with Clingfilm and pour in the chocolatey mixture. Hmm, is that some left behind in the bowl? What a shame, you’ll have to get rid of it somehow…

3. You’ll probably notice the mixture looks a little rustic, which is fine if you’re planning to scoff it all yourself, but if you want to make it look a little smoother just melt that extra 50g of milk chocolate with the butter in the same way as before and pour over the top.

4. Let the mixture rest until it reaches room temperature (about half an hour) and then place it in the fridge to harden. You can leave it in there for as long as you want but if you’re anything like me you’ll want it out as soon as is humanly possible – 2 hours should do it.

5. Now, just remove it from the tin/box, slice it up and…

Oh wait, where’s it gone?!