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If you fancy a sweet treat but don’t have a chocolate bar to hand then whipping up a rocky road bar might be the answer.
This recipe from Nigella Lawson, which features in Nigella Express, requires good quality dark chocolate, crunchy rich tea biscuits and sweet marshmallows.
Nigella said these rocky road bars are “a doddle to make” and are “easily transportable”.
She added: “Bear in mind that rocky road — which indeed used to be known as chocolate refrigerator cake, and often still is — does need to set in the fridge for a good few hours or overnight.”
Nigella fans loved the recipe and described it as “delicious” and “fabulous”.
One person said: “A firm favourite – we call them ‘rocky road clear outs’ as I have added any left over baking ingredients such as nuts, cherries, dried apricots and cranberries and any left over chocolate.
“But mostly dark chocolate and left over biscuits with the occasional splash of rum or brandy. Utterly delicious.”
Another replied: “These rocky roads are fabulous! Not too sickly sweet as some recipes are.”
How to make Nigella’s rocky road bars
Ingredients:
- 125 grams soft butter
- 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
- Three tablespoons golden syrup
- 200 grams rich tea biscuits
- 100 grams mini marshmallows
- Two teaspoons icing sugar (for dusting)
Method:
1. Firstly, melt together the butter, chocolate and golden syrup in a saucepan. Then, scoop out about 125ml of the melted mixture and put it to one side.
2. Place the biscuits in a freezer bag and bash them up until they break up into small pieces and crumbs.
3. Fold the biscuit bits into the melted chocolate mixture in the saucepan before adding the marshmallows.
4. Tip the mixture into a foil tray and flatten it down with a spatula. Pour the reserved chocolatey mix over the top and smooth again.
5. Put the rocky road in the fridge for around six hours or overnight.
6. Once set, remove it from the fridge, cut it into 24 fingers and dust it with icing sugar.
