Nigella’s Rocky Road Crunch Bars
Posted on: January 19, 2009
A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.
Nigella's Rocky Road Crunch Bars
Nigella’s Rocky Road Crunch Bars
- 125 grams butter (softened)
- 300 grams best quality dark chocolate (broken into pieces)
- 3 tablespoons golden syrup
- 200 grams biscuits (i used Oreo’s)
- 100 grams mini marshmallows
- 2 teaspoons icing sugar (for dusting)
Method
- 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
- Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
- Tip onto a tray (24cm) and flatten as best as you can with a spatula
- Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
- Refridgerate for about 2 hours or overnight
- Cut into fingers and dust with icing sugar
This recipe was adapted from Nigella’s website
4 Responses to "Nigella’s Rocky Road Crunch Bars"
January 28, 2009 at 12:00 pm
Looks great Jen! I made this recently as well but I used macadamia nuts instead of biscuit. Worked a treat!
June 15, 2010 at 5:27 pm
Love Nigella She is a wonderfull cook love these bars she makes it look so easy ,carol
January 27, 2009 at 10:51 am
That looks so fabulously pretty!! I love the contrast of the pink and white against the dark chocolate