Mini Marshmallows + Rich Biscuits + yummy chocolate = delicious Rocky Road bars..!
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
No, I did not say that, but yes.. those are my sentiments exactly. Who would not or rather could not love chocolate? I love it and have used it to make a bad day better, an aching heart lighter, a passing moment memorable, a sleepless night passable, bribe a very naughty child and also used it as a dip to make a fussy eater to start eating carrots. So, I would be absolutely on track to say chocolates are my best friend.
This is a very simple and easy to prepare recipe straight from the Goddess of Cooking Nigella Lawson. This recipe is from her book Nigella Express. You can use a variety of things to make it. Experiment with the chocolate, the crispies, add nuts or fruits… each addition makes it even more tastier. Each bite is a mix of crunchiness from the biscuits, softness from the marshmallows and sweetness from the chocolate. Its a great snack for kids and an easy addition to the menu of any birthday party. So what say.. lets try it..!
ROCKY ROAD CRUNCH BARS
- 125g soft butter
- 300g best-quality dark chocolate (minimum 70% cocoa solids), broken into pieces
- 3 x 15ml tablespoons golden syrup
- 200g Rich Tea biscuits
- 100g mini marshmallows
- 2 teaspoons icing sugar for dusting
- Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Reserve about 125ml of this melted mixture for later.
- Put the biscuits into a freezer bag and crush them with a rolling pin. Do not worry if some of it gets too crushed for we will be using both crumbs and pieces of biscuits.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan.
- Now add the marshmallows and fold in.
- Line a baking pan with some plastic wrap. This makes removal of the rocky roads later.
- Tip this mixture into a clean baking pan and flatten as best you can with a spatula.
- Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into the desired portion size.
- Dust with icing sugar by pushing it gently through a small sieve.