Rocky Road Crunch Bars

Friday, 21 September 2012

If you saw my earlier post about all the baking recipe books that I need want, you will have seen that the list includes 'How To Be A Domestic Goddess' by Nigella Lawson. I wish I could tell you that I'd bought it but I haven't. Have you seen the price of it??!!  It's £19.50 on Amazon. I know it's a massive book {384 pages to be precise!} but I'm far too tight to spend that amount of money on a recipe book. So I'm hoping that some kind soul will buy it for my birthday!


Anyway. These Rocky Road Crunch Bars are adapted from a Nigella recipe from Nigella Express that I found to the BBC Food website. I looked far and wide on the internet for a Rocky Road recipe {of which there are thousands} and this one really took my fancy. They're mega easy to make. Oliver had fun bashing the biscuits with the rolling pin. If you're a chocolate lover {like me!} you'll love them. They're so chocolatey and extremely moorish. Give them a go.


Rocky Road Crunch Bars

Makes 16 bars
Preparation time 20 minutes
Setting time 2 hours

125g Unsalted butter, softened
200g Plain chocolate {70% cocoa solids} broken into pieces
100g Milk chocolate broken into pieces
75g Raisins
3 tbsp Golden syrup
200g Digestive biscuits
100g Mini marshmallows
2 tsp Icing sugar, to dust

Line a 24cm/9in square baking tin with cling film and leave plenty hanging over the edge of the tin.

Heat the butter, chocolate and golden syrup in a saucepan over a very low heat. Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.

Put the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows and raisins.

Tip the mixture into your baking tin and smooth the top with a spatula. Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a spatula. Pop in the fridge for about two hours or overnight.

To serve, cut into 16 fingers and dust with icing sugar.

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