Photo: Rocky Road Crunch Bars Recipe
No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.
Ingredients
- 1 stick plus 1 tablespoon soft unsalted butter
- 10 ounces semisweet chocolate, broken into pieces
- 3 tablespoons golden syrup or 1/4 cup corn syrup
- 8 ounces plain hard and crunchy cookies
- 2 cups mini marshmallows
- 2 teaspoons powdered sugar
Directions
Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.
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By mrsaxobeat540
london
on January 26, 2013
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I made nigella rocky road and It worked! It was tasty and by a couple of days at home it was vanished! I recommend this recipe.
By katelawson
New York
on June 15, 2012
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This is a truly fabulous recipe. It is so delicious, not to mention quick, easy and uses only a few ingredients. I discovered this recipe 3 years ago and have made the bars about 20 times for parties, picnics and BBQs and every time I receive many many comments about how delicious they are!
By IslandMeg
Modesto, CA
on June 05, 2012
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People LOVED this. Really raved over it. I even loved it and I'm not a choccy fan. Fantastic texture, both crunch and softness. Yum
I made it in the States, I used honey Graham Crackers - just one packet from the box that holds 3. Left them a bit chunky rather than a fine crush. I also used half milk and half bitter sweet chocolate. Left off the icing or powdered sugar, because it didn't seem to need it. I did use the golden syrup because we have a stash of it. I didn't have a throwaway foil pan, so I just lined a tin pan with foil and then lifted the foil and dessert out when it was set, to cut it easily.
I can't tell you whether the Grahams went soggy but honestly, it didn't last long enough to discover that. None of us could stop picking at it until it was all gone! A real keeper this recipe. (Have made this now about 100 times! and the Grahams do not seem to get soggy even after a few days in the fridge
Read all 19 reviews