I’ve thought about making these for a couple of years now but never got round to doing them. After attending one of our organisation’s regular employment law updates and munching my way through the buffet they provide, I spotted ‘rocky road bars’. Ah ha, I thought – must have one of those as I’ve never tasted them (can you believe that!) even though I’ve wanted to make them. Once I’d crunched down on one and tasted the chocolate mixed with the crunchy biscuit and marshmallow, I was hooked!
When I got home I did my usual search – both books and online – for a good rocky road crunchy bar and found this one from Nigella. There were so many good reviews for the recipe that I decided that this was the one to make.
The only change I made was using a 150g milk chocolate nut bar (Lindt) and 150g dark chocolate (Green & Black) bar. It really is up to you what you use. I just find all dark chocolate a bit too bitter for my taste.
Nigella suggests covering the top of the bars with a layer of the melted chocolate, butter and golden syrup mix but I forgot to do this. Made no difference – they were still delicious.
These are really lovely – particularly for those allergic to eggs or flour products, since neither of these ingredients are used in this recipe.
- 125 grams soft butter
- 300 grams best-quality dark chocolate (minimum 70% cocoa solids) or a mixture of dark and milk (which I prefer) broken into pieces
- 3 tablespoons golden syrup
- 200 grams rich tea biscuits
- 100 grams mini marshmallows
- 2 teaspoons icing sugar (for dusting)
- Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / half cup 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 / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / half cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
- Refrigerate for about 2 hours or overnight.
- Cut into fingers or squares and dust with icing sugar by pushing it gently through a tea strainer or small sieve.