(1 oven tray / 24 pieces )


350 g soft butter
6 dl sugar 
3 dl Ögon Cacao cocoa powder 
1 dl light syrup
1/2 tsp salt
3 dl  wheat flour

Caramel icing

3 dl double cream
1 dl milk
1 dl  light syrup
400 g Fazer Premium baking chocolate

Rocky Road filling

1/2 bag  Dumle Original sweets
1 dl pistachio nuts 
2 dl  salted peanuts
2 handfuls mini-marshmallows


Set the oven to 175 degrees. Beat the butter and sugar until fluffy. Add the cocoa powder, syrup and salt. Mix one egg at a time into the dough, and then stir the flour gently into the mixture. Place baking paper on the bottom of a baking tray that has edges. Pour the dough into the baking tray. Bake in the middle of the oven for 30–35 minutes. Check whether the bottom layer is cooked using a toothpick. The bottom layer can be a little sticky. Let it cool.

Reduce the double cream, milk and syrup. Take the saucepan off the heat and let the mixture cool for a while. Chop the chocolate into small pieces and add them to the mixture. Pour the icing on top of the bottom layer and sprinkle the fillings on top. Let the pastry cool until the icing has set. Cut into squares.