We could

marshmallows, dipped in chocolate , with a smarty

Stuck on the top. All we need to do is quickly go down

To Miss Pryce's room and melt some chocolate, bring

It back upstairs , dip the marshmallows in it and stick

a smarty.

1. Preheat oven to 180⁰C, gas mark 4. Grease and line the base and sides of a 20cm square cake tin with baking parchment.
2. Melt the chocolate and butter in a bowl over a pan of simmering water. Cool slightly.
3. Whisk the eggs and sugar until thick and creamy, pour over the chocolate mixture and fold in.
4. Sift in the flour and cocoa and fold in the nuts. Pour into the prepared tin, making sure it goes right into the corners and bake for 25-30 minutes. The top should be crusty with a slight wobble underneath.
5. Cool completely in the tin (can refrigerate overnight which aids cutting) and then cut into squares or triangles.

• Use a serrated edge knife to cut the brownies more easily.

THE NECESSARIES

• 175 g Cadbury Bournville
• 175 g unsalted butter
• 3 medium eggs
• 250 g caster sugar
• 75 g plain flour
• 50 g chopped walnut (Optional)

Ingredients 
Serves: 6 

• 2 medium-sized bars of milk chocolate
• a couple of handfuls of mini marshmallows
• 6 digestive biscuits (broken into largish chunks)
• a handful of raisins or chocolate chips (optional)

Method
Prep:10min ›  Cook:30min ›  Ready in:40min 

1. And here is the easy bit how to make them: Melt the chocolate in a bowl suspended over a pan of boiling water, making sure that the water does not touch the bowl.
2. Once the chocolate has melted add the rest of the ingredients and mix well, but make sure that you don't break up the biscuits too much.
3. Pour into a baking tray, which has been lined with parchment or greaseproof paper, level out and stick in the refrigerator for a few hours.
4. Once the mix has set, tip out and cut into squares, make yourself a cuppa and enjoy it with your rocky road.

1. Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases.
2. Put the butter and sugar in a bowl and beat until pale and fluffy.
3. Sift the flour, baking powder and salt into the bowl.
4. Beat the eggs and vanilla and add to the bowl. Beat until just combined.
5. Spoon the mixture into the paper cases.
6. Bake for 18 to 20 minutes until risen, golden and firm to the touch.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Add golden icing.

Ingredients

1 1/2

cups butter or margarine, softened

1 1/4

cups granulated sugar

1 1/4

cups packed brown sugar

1

tablespoon vanilla

2

eggs

4

cups Gold Medal™ all-purpose flour

2

teaspoons baking soda

1

teaspoon salt

1

package (24 ounces) semisweet chocolate chips (4 cups)

Directions

• 1 Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2 Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3 Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

If I make the pie at home I will bring it to the bake sale.