How to make Gluten Free Rocky Road Crunch

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1. Place the chopped up chocolate, diced butter and syrup in a pan and gently melt over a low heat, stirring occasionally until smooth.
2. When smooth, remove from the heat and allow the mixture to cool for 10 minutes or so. While this is cooling crush or break up the biscuits into bite size chunks, cut the marshmallows into chunks and cut the candy bars into bite sized pieces.
3. Line a baking tin with cling film or a greaseproof liner. Ideally use a tine measuring 11.5 cm x 22 cm, but you can use any size you like as long as the tin has sides.
4. Add the biscuits, marshmallows and chopped up candy bars to the melted chocolate mixture and stir gently to combine.
5. Then pour the mixture into the prepared tin (or tins), level out and chill in the fridge for about 2 hours until set.
6. When the mixture is set, cut into squares to serve. It\'s quite rich and you will find a little goes a long way.
7. Notes: As a guide for this amount of mixture we used about 4 candy bars, but there is no set rule. You must check the labels of the candy bars as at the moment, Mars have made quite a few changes to their recipes and some bars like Milkyways are no longer gluten free. This will vary from country to country so it\'s important you check the label. The offending ingredient tends to be barley malt extract but if you are in any doubt you can email the company directly.

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