How to make...

Line a shallow cake tin with grease proof paper. Heat 125g of butter, 300g of dark chocolate and 3 tablespoons of golden syrup in a heavy based saucepan over a gentle heat until melted.

Tear up 6 Pink 'n' Whites into small chunks - 1 Pink 'n' Whites should make 8 pieces. Place them into the shallow cake tin.

Sprinkle over the freeze dried raspberries onto the Pink 'n' Whites chunks but leave 2g set aside for decoration later.

Take the melted chocolate mixture off the heat.

Pour the melted chocolate mixture over the raspberries and mix until all of the Pink 'n' Whites wafers are completely covered.

Sprinkle a few more of the raspberries over the top of the rocky road.

Allow to set in the fridge for about 2 hours until the chocolate is set throughout.

Cut into portions and enjoy!

Like this - why not try the Pink 'n' White Summer Berry Shake!