Rocky road confectionery

Break the chocolate into small, even pieces and place them in a heatproof bowl along with the butter. Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.

Stir the chocolate and butter together continuously until fully melted and smooth. Remove the bowl from the heat and allow the mixture to cool slightly for a few minutes.

Roughly break your chosen biscuits or crackers into chunky, irregular pieces. Coarsely chop any nuts you are including into the mix.

Add the broken biscuits, chopped nuts, and marshmallows to the slightly cooled chocolate mixture. Stir gently until all ingredients are evenly coated in chocolate.

Line a square or rectangular baking tin with parchment paper, leaving an overhang for easy removal. Spoon the rocky road mixture into the tin and spread it out roughly, preserving the uneven, textured surface.

Press the mixture down lightly with the back of a spoon or spatula to ensure it holds together, without flattening it completely. Optionally, scatter a few extra marshmallows or nuts on top for decoration.

Transfer the tin to the refrigerator and allow the rocky road to set completely until firm. This typically takes at least two hours or overnight for best results.

Once fully set, lift the rocky road out of the tin using the parchment overhang and place it on a chopping board. Cut into squares or bars and serve, storing any leftovers in an airtight container in the refrigerator.