Recipes
No-bake rocky road tart
The chocolate biscuit base and sticky toffee popcorn topping take this no-bake treat to a scrumptious new level
The chocolate biscuit base and sticky toffee popcorn topping take this no-bake treat to a scrumptious new level
(34 votes)
Cook: 30 Mins
Serves: 16
Nutritional Information
Each 54g serving contains
Energy
1057kj
253kcal
1057kj
253kcal
13%
Fat
13.0g
13.0g
High
19%
19%
Saturates
6.5g
6.5g
High
33%
33%
Sugars
21.6g
21.6g
High
24%
24%
Salt
0.19g
0.19g
Med
3%
3%
of your reference intake.
Typical energy values per 100g:
1958kj/468kcal
Typical energy values per 100g:
1958kj/468kcal
Ingredients
225g Asda Cookies & Cream Biscuits, bashed into fine crumbs
75g unsalted butter, melted
200g Asda Dark Chocolate Drops
50ml single cream
2tbsp golden syrup
50g dried cranberries
70g Asda Pink & White Mini Mallows
70g Asda Digestive Biscuits, broken into small pieces
50g unsalted peanuts
40g Asda Toffee Popcorn
Method
1
In a large bowl, stir the biscuit crumbs into the melted butter. Press the mixture into the base and sides of a 20cm round loose-bottomed tart tin in an even layer. Chill in the fridge for 30 mins.
2
Meanwhile, microwave the dark chocolate drops with the cream in 30-sec bursts, stirring in between, until melted and smooth. Stir through the syrup. Allow to cool for 10 mins.
3
Stir to soften, then mix in the cranberries, mini mallows, digestive biscuits and most of the peanuts. Spoon onto the biscuit base, pressing the mixture down gently. Chill for at least 1 hr.
4
Take out of the fridge, remove from the tin and leave for 10 mins. To serve, top with the remaining peanuts and the toffee popcorn.