Biccy Boms Rocky Road
This Biccy Boms rocky road is delicious! It’s filled with pieces of our ginger Biccy Boms, chewy raisins and pecans which add the perfect crunch. The chewiness of the raisins replaces the chewy marshmallows in the original recipe and the ginger Biccy Boms bring such a nice flavour to the mix!
This recipe would work equally well with different flavour combinations, we encourage you to get creative! If raisins aren't your favourite dried fruit why not give cranberries a go. These would go brilliantly with our chocolate Biccy Boms and hazelnuts too. So many exciting variations to try and adding more delicious ingredients to our Biccy Boms has always got to be good.
Do you like this Biccy Boms Rocky Road? Why not try our Chocolate Coated Peanut Fudge Bars or our Espresso Breakfast Bar
I love seeing your recreations so don't forget to tag me #LiviasKitchen
Prep: 15 minutes + 2 hours
Total: 2 hours & 15 minutes
- 210g chocolate (we use ombar 72%),45g coconut oil (3 tbsp),45ml brown rice syrup (3 tbsp),1 ½ bag of biccy boms (we used the ginger flavour),70g raisins (1/2 cup),60g pecans (1/2 cup),Cacao powder for dusting
Makes 10 slices or 20 squares.
Begin by breaking up the chocolate into pieces and place them in to a pan together with the coconut oil and brown rice syrup. Start melting the ingredients on a low heat.
Chop the Biccy Boms into 4-8 pieces (don’t worry if they crumble slightly) and the pecans.
When the chocolate mix is completely melted, make sure everything in the pan is combined. Add the Biccy Boms, raisins and pecans. Mix so that everything’s coated in chocolate and pour it in to a lined tin (20cm x 10cm).
Place the tin in the fridge for 2 hours (or overnight) so the mix firms up.
Get the block of rocky road out of the tin and dust some cacao powder on top. Cut into bite-sized pieces or bars. Store in the fridge for up to 3 days in an air-tight container.