I was watching a recent episode of Nigella Express and watched Nigella making this simple and very tasty recipe for Rocky Road Crunch Bars. I can’t believe I’ve never made this classic combo before today and it’s one of those popular bars that most of us remember from our childhood. These bars are an indulgent chocolate treat and packed with yummy ingredients. I used white and pink marshmallows, only because I love pink and I thought the pink studded through the bars makes it look pretty! Be warned these bars are rich and sweet but no kid or adult would be able to refuse a slice of this sinful piece of sheer pleasure.
Rocky Road Crunch Bars
125g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows
2 tsp icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place 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.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.