Rocky Road With Figs & Walnuts |
Rocky road’s traditional marshmallow stickiness has been replaced by tinned figs in this recipe. Sweet and juicy, they work perfectly with the rich dark chocolate and almond crunch of amaretti biscuits.
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Total Time: 10 Minutes
Makes 10 squares


  • 170g of slightly salted butter, diced
  • 335g of dark chocolate, broken into squares
  • 4 tbsp of golden syrup
  • 120g of walnuts, toasted and roughly chopped
  • 120g of amaretti biscuits, broken into small pieces (digestives, lotus or hobnobs would also work well)
  • 425g of tinned figs in syrup, drained and chopped


  1. Line a 20cm square brownie tin with greaseproof paper.
  2. In a medium saucepan, slowly melt together the butter, chocolate and golden syrup, then fold in most of the walnuts, biscuits and figs. Tip into the prepared tin, spreading evenly, and top with the remaining ingredients. Chill in the fridge to firm up (about 2–3 hours minimum) before cutting into ten bars.

Take One Tin by Lola Milne is published by Kyle Books, £14.99

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