Friday, 27 June 2014

Rocky Road Crunch Bars

This recipe from Nigella Express is one that I was introduced to by one of my friends a few years ago when she had made it for our class.  It is chewy and chocolatey and crunchy and delicious.


125g soft butter
300g best-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
3 x 15ml tablespoons golden syrup
200g Rich Tea biscuits
100g mini marshmallows
2 teaspoons icing sugar for dusting


  1.  Melt the butter, chocolate and golden syrup in a heavy-based saucepan.  Scoop out about 125ml of this melted mixture and put to one side.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin.  You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm square); flatten as best you can with a spatula.  Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Makes 24.

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