Grease and fully line your baking tins with baking paper. This will make it easier for you to pull out of the tin.
Bash the biscuits in a bag so there are lots of little chunks of biscuits.
Melt the butter, chocolate and syrup in a saucepan over a gentle heat. Leave to cool.
Add he rest of the ingredients to the saucepan and stir until everything is covered.
Tip into the tins and spread out into the corners. If you want a thicker rocky road just use one tin. Chill for a least 2 hours then dust with icing sugar and cut into squares.
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