"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
Rocky road Crunch bars
INGREDIENTS
- 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
METHOD
- 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.
- 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.
- Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
- 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.
- Refrigerate for about 2 hours or overnight.
- Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
Serves: Makes 24
No comments:
Post a Comment