Unicorn Horn Dust Rocky Road

P1010469This is another installment from Tanya Burrs baking book – Tanya Bakes but with my own twist to make it special Unicorn Horn Dust Rocky Road *gasps* amazing! This is a really simple and quick recipe to make, I hope you enjoy it.

What you will need:

150g Butter

350g Chocolate

4 Table Spoons Golden Syrup

250g Biscuits (smashed)

150g Marshmallows



To begin add the butter, chocolate and golden syrup into a bowl and melt over a pan of boiling water, making sure for the water to not touch the bowl. Once melted gradually add in the bashed up biscuits (I smashed mine up in a zip lock bag with a rolling pin while the chocolate melted) and marshmallows and then remove from the heat. Spoon out the mixture into a greased baking tin. Now the fun part starts! Before the mixture cools add on top all the sprinkles you want – go wild! Anything that will make your rocky road unicorny. When you are happy with your sprinkles allow to cool in the fridge for at least two hours but I would recommend leaving it to chill over night for best results. Remove from the fridge and cut into squares, this recipe should make about ten generous sized pieces.

For the sprinkles I used pink heats, silver balls, some left over marshmallows, stars, pink sparkles and of course can’t forget the edible glitter! Also before I put on the sprinkles I melted some white chocolate and drizzled this on top of the rocky road but this did make it hard to cut. Go as wild as you like with the sprinkles! You could use lots of different multicoloured sprinkles or even melt some white chocolate and use food colouring to make different coloured chocolate, it’s up to you! Have as much fun as possible!

P1010477P1010476I’d really love to see your Unicorn Horn Dust Rocky Road so if you do make this please tag me on Instagram or post a picture in the comments below.

Much Love,

Sophie x




6 thoughts on “Unicorn Horn Dust Rocky Road

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