Monday, January 31, 2011

nigella says: rocky road crunch bars

"you know, cooking portable food for myself is never going to be difficult cause i eat everything. children are such fussy eaters. it can be really hard cooking for them."

dear goodness
even if i were a picky kid i would still eat everything that woman made for me
her children are quite lucky 

recipe via

Rocky road Crunch bars


  • Express Recipe
  • Nigella Recipe
  • 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


  1. 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.
  2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Serves: Makes 24

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