Rocky Road Traybake

Everyone loves a traybake, especially a rocky road traybake! This rich popcorn topped beauty with popping candy is perfect for sharing on Halloween or bonfire night.

Everyone loves a traybake! This rich popcorn topped beauty with popping candy is perfect for sharing on Halloween or bonfire night.
rocky road traybake

Rocky Road Traybake

Preparation time 35 mins plus cooling Baking time 25-30 mins Serves 16 For the cake: 165g butter 225g soft brown sugar 3 eggs, beaten 1 tsp vanilla extract 170g low fat natural yogurt 275g self raising flour, sifted 11/2 tsp baking powder 60g cocoa powder, sifted For the fudge icing: 60g butter 15g cocoa powder 2 tbsp milk 225g icing sugar, sifted For the rocky road: 250g milk chocolate 20g popcorn 10 glacé cherries, quartered 30g puffed rice cereal 100g digestive biscuits, broken into small pieces For the topping: 100g white chocolate 15g popping candy Method: 1 Preheat the oven to 170˚C/ 150˚C fan/gas mark 3. Grease a 20x30cm baking tin and line the base with baking paper. 2 For the cake, cream the butter and brown sugar together in a large bowl until light and fluffy. Add the eggs, vanilla, yoghurt, flour, baking powder and cocoa and beat well until smooth and combined. Pour into the prepared tin and level the top. 3 Bake for 25-30 mins until firm to the touch and a skewer inserted in the centre comes out clean. Place the tin on a wire rack and allow to cool. Once cool, run a knife around the edges of the tin to loosen the cake then turn out onto a wire rack to cool completely. 4 For the fudge icing, put the butter, cocoa and milk in a large saucepan. Place over a gentle heat stirring continuously until melted. Once melted and combined remove from the heat and quickly beat in the icing sugar. Spread on top of the cooled cake. 5 For the rocky road, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Place the popcorn, cherries, puffed rice cereal and biscuits in a large bowl and stir in the melted chocolate to roughly coat. Gently spread on top of the fudge icing as evenly as possible. 6 For the topping, melt the white chocolate in a heatproof bowl over a pan of gently simmering water. Remove from the heat then stir in 5g of popping candy. Transfer the mixture to a piping bag fitted with a 5mm round nozzle then drizzle across the top of the rocky road. Alternatively drizzle from a spoon. Sprinkle the remainder of the popping candy over the traybake, allow the chocolate to set then cut into slices. TIP: * Adapt the rocky road to incorporate your favourite ingredients such as marshmallows or raisins.

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