This easy and quick to make recipe will be a winner every time.
It makes an ideal treat for littles after school, on picnics or even on your own with a cuppa.
In a saucepan, on a low heat, melt the dairy free spread and golden syrup together until runny and warm.
Chop the dark chocolate as small as you can, so that it melts quickly when you add it to the dairy free spread and golden syrup mix. If needed return to the heat until the lumps of choclate have just melted and then remove so as not to burn the chocolate.
Set a quarter of the chocolate mix to the side. Add the marshmallows to the pan, so they warm slightly in the chocolate and become sticky.
In a ziplock back, use a rolling pin to crush the biscuits. You want most of it quite fine with some 'rocks' in there. Then add it to the choclate mix alonf with the cranberries and stir together until everything is evenly coated in chocolate.
This amount of mix will either fill a 12" x 8" foil tray, however i highly recommend greasing the tray or lightly coating in oil before you put the Rocky Road mix in as this will help turning it out once set. Press the mixture into the tray with the back of a metal spoon and smooth over as best you can.
The chocolate held back can now be poured over the top and spread out to cover the whole slab of Rocky Road. The tray can be put int he fridge for atleast 3 hours to set or cover with cling film and place in the freezer for at least 1 hour.
Once set you can turn the whole slab out onto a board. I recommend cutting the slab lengthways into thirds and then cutting each bar into approximately 1" fingers. You can then keep them in the fridge in an air tight container to eat as you like. But be warned they will all be gone before the week is out!