Line an 8″ square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
Put the butter, golden syrup and milk chocolate in a pan and melt together on a low heat, stirring together as it melts. Once melted and combined, remove from the heat and leave to cool for 10 minutes
Prepare a mixing bowl filled with the popcorn, pretzels, marshmallows and fudge
Pour about two thirds of the chocolate mixture into the mixing bowl of popcorn etc. and stir to fully coat the fillings with chocolate
Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture on top to fill in any gaps
Add the salted caramel sauce in blobs all over the top, then decorate with some extra popcorn and pretzels if you like
Put in the fridge overnight, or for 3-4 hours to set
Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture
If you store the rocky road in an airtight container it can be kept for 1 – 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge
Notes
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