Instructions. Grease a 8×8" baking pan with non-stick cooking spray or butter. Cut the marshmallows with scissors into 4ths (dip the scissors in water after each cut to keep the marshamllows from sticking). Add cut marshmallow to the pan. In a saucepan over low heat (or a double boiler) add chocolate and butter.. Instructions. Line a 9" square tin with parchment paper and leave to the side. In a large bowl, add in the chocolate, golden syrup, unsalted butter and melt on a low heat over a double boiler, or in the microwave on short bursts until fully melted then stir until smooth!

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Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In a large bowl of a stand mixer, cream butter and brown sugar together until light, about 3 minutes. Add eggs and vanilla and mix well. Add flour, cocoa powder, baking soda, and salt, mixing on medium-low speed until combined.. The Rocky Road does keep fairly well as it does not contain any particularly perishable ingredients, however it is best to dust the bars with icing sugar (confectioner's sugar) just before serving.. You can also freeze the bars. Wrap them tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 1 month..