A Rocky Road indeed.

The always lovely Nigella, has a new book out called Nigella's Christmas. It's full of fascinating recipes and one of which has been adapted by http://culinarytravelsofakitchengoddess.wordpress.com/
I have now adapted it again myself, purely by accident as I forgot to add the golden syrup she had used. But it really is sweet enough to give that a miss anyway.
I also learnt another lesson here, well two actually. Always line your cake tin, as this is really hard to get out. The second lesson is, marshmallows melt in heat. YES, so I added more when it had cooled down some more.

This is what I did...
175g soft unsalted Butter.
200g dark Chocolate (into pieces)
200g milk Chocolate (into pieces)
200g Hobb Knobs (or a wheaten biscuit)
100g mini Marshmallows.
100g glazed Cherries.
100g chocolate coated Sultanas.
Icing sugar (to dust, optional)

Method...

Heat the butter and chocolate in a heavy based saucepan over a gentle heat.
Crush the biscuits in a plastic bag with a rolling pin, so you have both lumps and crumbs mixed.
Fold the crushed biscuits into the melted chocolate in the saucepan, remembering to take off the heat, allow to cool a little before adding the marshmallows and fruit.
Put the mixture into a lined 9 inch square tin or similar, and smooth down a little with a wet spatula.
Put into the fridge to set for a few hours. Cut into manageable size pieces and dust with icing sugar. (I did not do this) It's up to you really, though it would be more festive if you did.
Now the photo at the top! I didn't get mine as smooth as I would have liked, so, raided my son's old toy box (he's now 24) and found this smashing car. So a bit of mucking around really.
Do hope you enjoy making yours, and Thank you Nigella and George for giving me the inspiration.