Recipes
Recipes

No-bake rocky road tart

The chocolate biscuit base and sticky toffee popcorn topping take this no-bake treat to a scrumptious new level

The chocolate biscuit base and sticky toffee popcorn topping take this no-bake treat to a scrumptious new level

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(34 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 16

Nutritional Information

Each 54g serving contains

Energy
1057kj
253kcal
13%
Fat
13.0g
High
19%
Saturates
6.5g
High
33%
Sugars
21.6g
High
24%
Salt
0.19g
Med
3%
of your reference intake.
Typical energy values per 100g:
1958kj/468kcal

Ingredients

225g Asda Cookies & Cream Biscuits, bashed into fine crumbs

75g unsalted butter, melted

200g Asda Dark Chocolate Drops

50ml single cream

2tbsp golden syrup

50g dried cranberries

70g Asda Pink & White Mini Mallows

70g Asda Digestive Biscuits, broken into small pieces

50g unsalted peanuts

40g Asda Toffee Popcorn

Method

1
In a large bowl, stir the biscuit crumbs into the melted butter. Press the mixture into the base and sides of a 20cm round loose-bottomed tart tin in an even layer. Chill in the fridge for 30 mins.
2
Meanwhile, microwave the dark chocolate drops with the cream in 30-sec bursts, stirring in between, until melted and smooth. Stir through the syrup. Allow to cool for 10 mins.
3
Stir to soften, then mix in the cranberries, mini mallows, digestive biscuits and most of the peanuts. Spoon onto the biscuit base, pressing the mixture down gently. Chill for at least 1 hr.
4
Take out of the fridge, remove from the tin and leave for 10 mins. To serve, top with the remaining peanuts and the toffee popcorn.