Tuesday, 11 September 2012

Rocky road bars

Photo via the BBC, as I ate all of mine (ahem, gave them away...) before I could get the camera out

I am dangerously addicted to these rocky road bars at the moment.  They are easy and relatively cheap to make, but packed full of sugar and butter as they are, are probably best kept for a treat!  I use a Nigella recipe with some amendments.

Rocky road bars

200g dark/plain chocolate (Nigella specifies 'best quality dark chocolate' but Tesco Value chocolate has worked just fine for me)
100g milk chocolate
125g butter (not Stork or similar baking margarine, as the bars won't set properly)
3 tbsp golden syrup
150g rich tea biscuits
100g mini marshmallows
50g raisins
50g glace cherries

  1. Melt the butter, chocolate and golden syrup in a Pyrex bowl over a pan of simmering water.
  2. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
  3. 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.
  4. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows raisins and glace cherries.
  5. Tip the mixture into a 24cm/9in square baking tin (lined with greasproof paper) and smooth the top with a wet spatula.
  6. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
  7. Refrigerate for about two hours or overnight.
  8. To serve, cut into squares.  I like giving these as gifts, dusted with icing sugar and wrapped in cellophane or packaged in a nice tin.  Or. alternatively, scoff them all at once yourself.  Yum.

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