Rocky Road Crunch Bars (Nigella Lawson) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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:
1. Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
2. 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.
3. Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
4. 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.
5. Refrigerate for about 2 hours or overnight.
6. Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.
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