Chocolate Rock

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  • 100g butter
  • 2 rounded tablespoons (60g) golden syrup
  • 250 g dark chocolate
  • 200 g shortbread (I use Kohi brand) broken into rough chunks
  • icing sugar for dusting





Gently melt together the butter, golden syrup and chocolate in a saucepan or in the microwave on reduced heat.
Remove from the heat and add shortbread pieces, gently stirring until well mixed. Press into a lined small slice pan and refrigerate until almost firm, slice into bars and then refrigerate until hard.
Dust with sifted icing sugar prior to serving.


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