Today was a rest day for us as I was suffering with a blocked nose and an annoying cough. The weather hovered around freezing today so I thought it best to stay in the ‘van and keep warm to prevent my cold symptoms from getting worse. So instead I did some baking.
I made some Rocky Road Crunch Bars – a recipe from Nigella Lawson’s book “Nigella Express”. These are so easy to make and are an enjoyable accompaniment to an afternoon cup of tea or coffee!
Recipe for Rocky Road Crunch Bars
- 125g soft unsalted butter
- 300g best quality Dark Chocolate broken into pieces
- 3 tablespoons Golden Syrup
- 200g rich tea biscuits
- 100g mini Marshmallows
- 1 teaspoon icing sugar to dust (Nigella states 2 tsp but I find 1 tsp is enough)
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
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.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 16 fingers and dust with icing sugar (Nigella says to cut them into 24 fingers but I think that is a bit mean!).
I find the bars will keep fine in an air tight container in a cool place for up to a week – they never last any longer than that with us :-).