Rocky Road Bars

 

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Notes: You can make these with popcorn instead of biscuits. This would add variety and it’s also healthier too.

Makes: 24 bars

  • 125 grams soft butter
  • 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces ( Even though it doesn’t match the description,  I use Cadbury’s Bourneville chocolate as it’s more affordable and I like the taste)
  • 3 tablespoons golden syrup
  • 200 grams rich tea biscuits or any other biscuit you prefer
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)

Method:

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup 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 / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup 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.

Recipe taken from Nigella Lawson

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