2 tablespoons maple syrup
1 tablespoon brown sugar
175g rindless bacon rashers
400g dark chocolate, roughly chopped
280g white and pink marshmallows, roughly
200g glace cherries
150g Turkish Delight chocolate bar, roughly
1/2 cup unsalted roasted peanuts
1. Preheat oven to 180˚C/160˚C fan-forced. Line a
baking tray with baking paper. Combine maple
syrup and brown sugar in a small bowl. Place
bacon onto prepared tray and brush generously
with maple syrup glaze. Bake for 15 minutes.
Turn bacon and brush with maple syrup mixture.
Bake for a further 15 minutes. Stand and cool.
When cold and crisp, finely chop the bacon.
2. Grease and line a 26cm x 16cm x 3cm deep
baking pan with baking paper. Place chocolate
into a large heatproof bowl. Microwave on high
in 30 second bursts, stirring with a metal spoon
after each burst, until just melted. Stir until
smooth. Remove from heat and stand for
3. Stir through marshmallows, cherries, Turkish
Delight, peanuts and half of the bacon through
the chocolate. Pour into prepared pan and
spread evenly. Sprinkle with remaining bacon.
Stand at room temperature to set (or refrigerate
in hot weather). Cut into squares and serve.
• Place any leftover rocky road into an
airtight container and store in the fridge
for up to 1 week.