Rocky Road

The recipe

Instructions

1. 1
   Line a 20cm square tin with baking paper. Snap the digestives into rough bite-sized pieces by hand, keeping plenty of chunky bits. Roughly chop the almonds.
2. 2
   Melt the butter gently in a large pan over a low heat, then stir in the cocoa powder, caster sugar and honey until glossy and smooth.
3. 3
   Off the heat, fold in the broken biscuits, raisins and chopped almonds until coated.
4. 4
   Tip into the tin and press down well with the back of a spoon. Chill for at least 3 hours until firm.
5. 5
   Lift out, cut into 12 chunky squares and store in the fridge.

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