S’more Rocky Road

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S'more Rocky Road 1

Last week my oven died which means I’ve been unable to bake anything for a whole week and I’ve still got another week to go until we get a new one fitted! I want to bake cakes, cookies, bread, you name it, I want to bake it!!

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Being without an oven has put my baking plans to sharp and sudden halt! I’ve cake, bread and granola recipes that I want to try, not being able to do so is very frustrating. Store bought granola will have to do for now I guess.

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So what’s a girl to do without her oven? It’s simple, make Rocky Road! No ordinary Rocky Road though, I’ve given it a makeover and with thoughts drifting towards summer, I’ve made a S’more Rocky Road.

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I’m fed up of the cold, the dark and the gloominess of winter, I want warm breezes, long hazy days and bright sunshine. I want the fruits of summer, the cold drinks of summer, basically I want everything the summer has to offer which includes S’mores.

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I was originally going to make a regular Rocky Road but whilst rummaging around in my baking box I noticed I had some large marshmallows that needed using up as well as some digestive biscuits from these Swoon Pies. S’mores instantly came to mind. For the chocolate element I used Rolos, I love Rolo’s thick milk chocolate with a soft caramel centre, what could be more delicious from a little chocolate.

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Dark chocolate is my preference for the foundation of this Rocky Road. I believe it’s a better alternative to milk as milk chocolate would make these no bake treats a little too sweet. The bitterness of the dark chocolate keeps a little of the sweetness as bay, letting the sweet little Rolos have their shining glory.

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I love the big, puffy white marshmallows exploding from each nugget, their soft melting texture is a nice contrast to the crunching biscuits and chewy Rolos.

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It makes a generous portion so cut these up into little pieces and stack them in a small container in the fridge. Be sure to give some away as every time you pop to the fridge one of these will wind itself up in your mouth, trust me it’ll happen!

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Yields – 8 x 11 inch tray


  • 600 grams (1 1/4lb) Dark chocolate, 70% minimum cocoa solids
  • 210 grams (8 ounces) Large marshmallows
  • 210 grams (8 ounces) Rolos
  • 10 Digestive biscuits, roughly chopped


  1. Grease and line a 8 x 11 inch baking tin with non sticky cake spray and parchment paper leaving enough over hang so you can remove it easily.
  2. Stir the chocolate in a heat-proof bowl over a pan of simmering water until smooth, then working quickly add the marshmallows, rolos and digestive biscuits mixing it all together then spread the mixture into the prepared tin. Refrigerate for 3 hours or overnight before slicing. Let them come to room temperature before serving.


* Recipe adapted from Little Squares and Slices – The Australian Women’s Weekly 

* Store in a cake tin with a tight-fitting lid in the refrigerator for up to 2 weeks.


Sweet and Savoury Sundays #97

Welcome to week #97 of Sweet & Savoury Sundays!
Welcome to yet another party guy’s, I hope you’ve all had a super week. Last Sunday our oven broke down, so I’ve been without an oven for a whole week! A new one is on it’s way and will be installed on Friday, let me tell you though I’m longing to bake!! I want to bake cake, cookies, bread, you name it, I want to bake it! I have however made some no bake s’more themed treats which will be on the blog during the week, I’d love for you to check them out.
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Baking In Pyjamas Favourites:
Chocolate Peanut Butter Revel Bars by The Wordy Baker
Gluten Free Vegan Peanut Butter and Marshmallow Tart by Gluten Free Vegan Love 
Peanut Butter and Jelly Slow Cooker Steel Cut Oats by The Gold Lining Girl
Most viewed link this week
Hot Chocolate Doughnuts by The Simple Sweet Life 
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Swoon Pies

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Swoon Pies are our own take on the iconic marshmallow filled pastry. This one has tender graham cracker cookies dipped in chocolate and a few special toppings

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How could I resist a name like Swoon Pies with Valentines day mearly weeks away. These little cakey sandwich cookies would be perfect to share with your loved one as you swoon all over each other. Seriously though, what is a Swoon Pie?

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One of the many aspects that I love about baking is the variety, thousands upon thousands of different baked treats are waiting to be discovered and I love trying new things and finding out all about them. Well, turns out it’s hard to find out exactly what a Swoon Pie is. This recipe is from The Southern Cake Book – Southern Living and is part of January’s Cake Slice Bakers, which I come to more about in a minute. According to Southern Living this is their take on the iconic marshmallow filled pie. After scouring the internet I’ve come up with nothing, I can’t find this pie.

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Does anyone know anything about a Swoon Pie? If so, please let me know, I’m very intrigued by this pie and would love to try an original one for myself. These sandwich cookie cakes, remind me of Whoppie Pie, even though I’ve never tried one, it’s the aesthetics of these goodies which remind me so much of them.

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Back to The Cake Slice Bakers. This recipe is my choice for January’s bake. We are a bunch of cake loving bakers who are currently baking our way through The Southern Cake Book – Southern Living. Each month we get given a choice of four recipes and on the 20th of each month we reveal which recipe we have chosen. Fun, right?!

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So these Swoon Pies are my choice for this month which I think would be perfect for Valentines day. They aren’t to big which is an advantage if you’ve just had a two course meal and do like I did and sprinkle them in fun sprinkles and you’ve got yourself a nice little dessert.

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These Swoon Pies are made up of a cakey like cookies. Ground up graham cookies are stated to be used in the book but these aren’t available over here in the UK so I used digestive biscuits instead. These crumbs make the base lovely and buttery, I added a dash of cinnamon which I’d recommend as this gives the cookies are nice warmth to them. The filling is so good. A sticky marshmallow crème fills these cookies and dipping them in dark chocolate finishes them of nicely.

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So how do they taste? A soft, lightly cinnamon spiced cake like cookie is the foundation of these. A creamy, sweet marshmallow filling is the perfect contrast for the not too sweet cookie that’s encasing it. Finally is the outside, a rich dark chocolate covered in cute little sprinkles. Very moreish indeed.

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Make these little treats for your family or that special someone in your life, you both may just swoon over these as much as you swoon over each other.

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Check out what the other Cake Slice Bakers have chosen to make for the month of January.



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Yields – 12 Swoon Pies



  • 120 grams (1 cup) Plain flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Bicarbonate of soda
  • 1 teaspoon Cinnamon
  • Pinch of Maldon sea salt
  • 100 grams (1 cup) Digestive biscuit crumbs
  • 113 grams (1/2 cup) Unsalted butter at room temperature
  • 100 grams (1/2 cup) Caster sugar
  • 100 grams (1/2 cup) Light brown muscovado sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract
  • 200 ml (8 ounces) Sour cream

{marshmallow filling}

  • 113 grams (1/2 cup) Unsalted butter at room temperature
  • 125 grams (1 cup) Icing sugar
  • 1 Jar Marshmallow fluff
  • 1/2 teaspoon Pure vanilla extract

{chocolate coating}

  • 200 grams (8 ounces) Dark chocolate
  • 2 teaspoon Trex Vegetable shortening
  • Sprinkles (optional)


  1. Pre-heat the oven to 175C (350F) and line two baking trays with parchment, set aside.
  2. In a medium bowl mix together the flour, baking powder, bicarbonate of soda, cinnamon, salt and digestive biscuit crumbs. Set aside.
  3. In the bowl of an electric mixer, fitted with a paddle attachment soft the butter then add both the sugars mixing until creamy and smooth. Scrape the bowl down with a spatula.
  4. Add the egg and vanilla extract mixing to combine. Starting and ending with the flour mix in 1/3 of the flour mixture followed by half the sour cream. Continue to do this until everything has been mixed together thoroughly.
  5. Spoon 1 tablespoon of batter onto the baking trays spacing well apart as they will spread. Bake for 15 minutes or until set and golden brown. Continue to do this with the remaining batter.
  6. Leave to cool on the baking tray for 20 minutes then transfer to the baking tray to cool completely.
  7. Once cold it’s time to make the filling.
  8. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and soften for a few minutes. Slowly add the icing sugar and mix until thoroughly incorporated. Add the marshmallow cream and vanilla extract and mix until smooth.
  9. Place one cookie upside down and place a spoonful of the filling onto the cookie. Take another one and gently press down until the filling comes to the side. Place on a parchment lined baking tray. Once all the cookies are assembled place in the freezer for 3o minutes.
  10. Remove the cookies from the freezer and in a small saucepan melt together the chocolate and trex. Dip each cookie halfway into the melted chocolate then place back onto the baking tray and sprinkle with sprinkles. Once all have been half coated and sprinkled place them back into the freezer for 10 minutes then serve.


* Recipe ever so slightly adapted from The Southern Cake Book by Southern Living

* Store in the refrigerator in a plastic container with a tight-fitting lid and keep for up to 3 days.