ROCKY ROAD CRUNCH BARS

ROCKY ROAD CRUNCH BARS

No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in the 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 seen as an advantage. That's my view, and I'm sticking to it.
- Nigella Lawson

Ingredients

125 gram(s) butter (soft)
300 gram(s) dark chocolate (best quality minimum 70% cocoa solids) broken into pieces
3 tablespoon(s) golden syrup
200 gram(s) rich tea biscuits
100 gram(s) mini marshmallows
2 teaspoon(s) 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.