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 afurlin_9473648
San Antonio, TX
on July 29, 2011
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Easy to make and EVERYBODY loves it. Thank you for the recipe!
Finally an easy, quick, delicious desert.
By unoguise_12607082
Toledo, 75
on August 12, 2010
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Made these with the grand kids, and what a hit, indeed.
I found the Lyle's Golden Syrup at Meijer's a regional store in the midwest. Also, if you're in the upper south to lower mid-west, some stores carry Bob White Golden cane syrup - which is very similar, and way less expensive.
I used Girl Scout Shortbread cookies, and Nestle's mini chocolate semi-sweet chips and it turned out incredibly well. I do recommend using the disposable aluminum pans, as it makes then so easy to turn out of the pan. Everybody who tastes them asks for the recipe! They were the bomb! I see this as one of those recipes that get passed around and around all over.
FYI ; From the same episode, I also made the Buttermilk Marinated Drumsticks (another new Go-To recipe. I used three big garlic cloves, marinated overnight, poured off the accumulated juices after about 25 minutes, returned to the oven for another 10 minutes - my chicken legs were large. Like Nigells said: Let them get really browned and almost charred in spots. Nigella, you do rock!
By dachshundzack1_...
Frankfort, 56
on July 24, 2010
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Great for a snack,the lunch box or bake sale.We really enjoy them any time.
Read all 16 reviews