Rocky Road | a Waste Not Want Not Recipe

Rocky Road, a kitchen sink type tea time treat where you can use store cupboard ingredients that you have on hand. It’s a waste not recipe that might have a different look each time you make it!
*200 g / 2 generous cups bashed gluten free digestive biscuits or gluten free graham crackers
135 / 8 1/2 TB plant-based butter
**200 g / 1 1/8 cup dark chocolate (70% cocoa is preferred), ensure dairy-free
2-3 TB agave syrup
100 g / 1 1/4 cup mini vegan marshmallows, plus more for decorating
100 g / 3/4 c vegan gummy candies or dried fruit like cherries, plus more for decorating
Icing sugar to dust, optional, ensure vegan
*Set up your bashing station! First lay down a sturdy cutting board followed by a large tea towel folded in half. Place all of the biscuits/graham crackers between the folded tea towel and with a rolling pin, bash the biscuits/graham crackers unitl they are broken into sizes ranging from dust to lumps the size of a large coin. For cup measurements, it’s better to not have a flat (level) portions, but more of a heaped cup where you are getting rough measurements. This recipe is very forgiving! You can have a range between 2 - 2 1/3 cups.
**I have noticed that it’s more common to find 100 g bars of chocolate in the United Kingdom. However, there are still plenty of options that are 90 grams. In the United States, bars of chocolate are more commonly found in the 85-90 gram range. If you end up with 1 cup (6 oz) of chocolate, this will be enough to have a delicious treat!
Line a 18 cm / 7 in square tin with parchment paper.
In large sauce pan over gentle heat, melt the butter, chocolate and agave syrup, stirring with a wooden spoon occassionaly to break up the lumps. Once melted or the size of chocolate has been reduced to fleks, take off the heat to sit for 5 minutes. Give a final stir for one last blend.
To the sauce pan add the biscuits/graham crackers, marshmallows and candies/dried fruit. Stir until the chocolate entirely coats the mixture.
Pour the ingredients into the lined tin and decorate with a few spare marshmallows and cut up pieces of candy/dried fruit. Refrigerate for at least 2 hours. Cut into squares or slivers and dust with optional icing sugar to serve.
A Street Cat Named Bob: www.thriftbooks.com/w/a-stree...
Mim’s Vegan Chocolate and Sea Salt Cookies : www.theguardian.com/food/2020...
Luminary Bakery: luminarybakery.com/

[@4kphotography151]

very Good Tutorial . Many Thanks. beautiful coasters as well.

[@abigailandmoongarden]

Thank you so much! The coasters are Impressionist works of art that I got vintage shopping ♥. Thanks for stopping by!

[@rationbookrebecca]

Ooh, that looks so yummy... Thank you for sharing...

[@abigailandmoongarden]

What an honour to have you stop by! Thank you, Rebecca!

[@madeleinecustance7128]

What a lovely sweet treat! Your videos are always so relaxing :)

[@abigailandmoongarden]

Oh thank you for watching Madeleine xx!

[@alainadacosta1222]

This was really cozy

[@abigailandmoongarden]

Oh thank you, Alaina! ❤

[@simplelifestylewithavin-eh5yl]

Hi dear friend
Thank you for your new and very beautiful video
As always, he was excellent and unique, a kind and talented artist
I support your beautiful channel, good luck❤🌈🥰
my dear colleague

[@abigailandmoongarden]

Thank you, love!! Your words are a gift! xx

[@simplelifestylewithavin-eh5yl]

@@abigailandmoongarden
Thank you so much my dear colleague