Don’t make these.
Rocky Road …
Sticky toffee …
Crispie cakes …
You’re going to regret this.
Okay then, you can’t say I didn’t warn you …
Rocky Road Sticky Toffee Crispie Cakes
375g (x3 boxes) Cadbury’s Chocolate Fingers
225g pitted dates
300g Green and Black’s 72% cook’s chocolate
300g Green and Black’s white chocolate
100g mini marshmallows
115g Rice Krispies
Line a 20x30cm cake pan with baking parchment, leaving flappy bits hanging over the sides to use as handles for pulling the cake out of the pan.
Chop fingers into small, bite-sized pieces (the Cadbury’s chocolate fingers that is – not your own).
Whizz the dates in a food processor until they turn into a smooth paste.
Melt the chocolates and butter in a bowl set over a pan of warm water.
Stir in the dates and mix until combined.
Add the chopped fingers, marshmallows and crispies. Stir to incorporate evenly.
Scrape into the prepared cake pan and spread with a spatula. Leave the cake to set in the fridge for an hour or so, or for as long as you can put off eating it (whichever comes sooner).
Unmould and cut into squares.