For the Peppermint Crisp Rocky Road:

1. Grease and line an 18cm square brownie tin with baking paper.
2. Place the tennis biscuits in a freezer bag and crunch with a rolling pin or until it is broken into pieces. Set aside.
3. Melt the First Choice Butter in a large pan and add the cocoa and golden syrup over a gentle heat stirring constantly.
4. Remove from the heat.
5. Leave to cool.
6. Take the biscuits, mini marshmallows and peppermint crisp and stir into the chocolate mixture until everything is completely covered.

For the caramel sauce:

1. Melt the sugar and First Choice Butter together over medium heat.
2. Add the First Choice Butterscotch Velvet and let it simmer for about 5 to 10 minutes until the sauce is thicker and smooth.
3. Stir continually.
4. Allow to cool down completely.

To finish:

1. Tip the mixture into the lined baking tin, and spread it out to the corners.
2. Chill for at least 2 hrs.
3. Cut into squares and dig in!