Despite all of his pre-show panic and nerves, Chris is going to do such a great job hosting next weekend – he barely even needed me to tart up his script and makes the jokes punchier! He will perfectly balance the important political message of equality with humour and heart … but I’m giving too much away.

Chris and I have always had a very hands-on but not in the way you’d expect from me relationship, standing together during the good times and the bad and helping each other whenever the other is in a personal, professional or spiritual pickle.

I spent the early 90s enjoying life as part of his entourage at 30 Rock while he was on SNL – it was pre-Lorne’s ban – before encouraging him to focus on his fledgling movie career with such hits as the shockingly Oscar-snubbed Sgt. Bilko.

We were kept apart for a decade or so by geography with my many stints in rehab and prison, but that never lessened our bond and when catching-up it is always like no time has passed.

With important work to do finalising his script, I knew there was only one thing to do – make him his favourite Chris Rocky Road.

 

 

As I rule, I grew up hating rocky road as jelly was foul and pink marshmallows confused me – I also thought it was spelt Rocklea Road and that angered me. I was, obviously, thrown into a fit of rage when once Chris requested some in the SNL writers room until he explained both the correct spelling and that pink marshmallows can just be binned.

With that I got to work combining all of our favourite things, peanut butter, pretzels and chocolate and the sweet, salty and ultimately glorious Chris Rocky Road was born.

Enjoy!

 

 

Chris Rocky Road
Makes: 24 large chunks.

Ingredients
100g peanut butter chips
250g dark chocolate
150g milk chocolate
175g soft butter
60ml golden syrup
200g pretzels
150g peanuts
150g freeze-dried strawberries, roughly chopped
100g white marshmallows, chopped
icing sugar, for dusting

Method
Place peanut butter chips in the freezer.

Melt the dark and milk chocolate with the butter and syrup in a heavy bottomed saucepan over a low heat.

Place the pretzels in a freezer bag and bash them with a rolling pin to get a variety of sized pieces.

Empty into a large bowl with the peanuts, strawberries and marshmallows. Take the pan of the heat and mix the chocolate through to combine. Remove the peanut butter chips from the freezer and mix through.

Tip the mix into a lined square baking tray, smoothing it as much as possible. Place in the fridge until firm enough to set and cut, a couple of hours.

Place on a plate, dust with icing sugar and devour.

 

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