Is it a slippery slope? No its a rocky road!

I have a new addiction.  Its gluten and dairy free rocky road.  And having sampled many a glutenous version, I have to say there is very little difference (yipee!)

But then this snowy Friday I can only say that my addiction took a turn for the worse.  I combined a flapjack base with a rocky road (- the biscuit) top. OH MY DAYS, that is definitely the way to get over snow day blues.

And as its one of mine, here is the recipe:

Recipe
Flapjack base
4oz Butter
4oz Dark Brown sugar
3 tbsp Golden Syrup
8oz Oats
Rocky Road topping
2oz Butter
5oz Dark Chocolate
2 tbsp Golden Syrup
2oz Mini Marshmallows
2oz Cherries (optional!)

Flapjack first.  Pre-heat the oven to 180C.  Grease a baking tray, mine is 20cm by 20cm and it gave me quite a shallow flapjack but that is fine as the topping helps add bulk later.  Melt the butter, golden syrup in a sauce pan over a medium heat.  Then add the oats and pour into the tin.  Bake in the oven for 15-20 minutes and this should give you a sticky flapjack base.  Leave to cool for a while (15-30 mins) and then get on with the Rocky Road topping.

Melt the butter, golden syrup and chocolate in a pan over a medium heat.  Once melted remove from the heat and leave for a few minutes.  During this time, chop up your cherries.  Then add the marshmallows and cherries to the mixture.  Pour and spread over the top of the flapjack and pop in the fridge to set for a few hours.  Take out of the fridge, cut into squares and stuff your face!

Sadly, there are no photos as I was too busy eating them but here is one of some snow.