Tuesday, June 24, 2008

Rocky Road Crunch Bars

After work on Tuesday I went on a walk with my new neighbor and always entertaining friend, Ivy. After our walk around Queen Anne, I came back with an urge to bake/cook - which I did for hours! I think my inspiration came from our new set of amazing Wusthof knives! I seriously felt like Giada and wanted to chop tomatoes and make caprese salads all night!

The best thing I made all night though (and looking forward to this evening) was this amazing recipe from Nigella Lawson. Meghan and I have been loving everything in her cookbook, Nigella Express and this recipe will delight anyone! Although not exactly the healthiest of recipes - its quick, easy and delicious!

Rocky Road Crunch Bars
  • 1 stick plus 1 tablespoon soft unsalted butter
  • 10 ounces semisweet chocolate, broken into pieces
  • 3 tablespoons golden syrup or 1/4 cup corn syrup
  • 8 ounces plain hard and crunchy cookies
  • 2 cups mini marshmallows
  • 2 teaspoons powdered sugar

Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.

Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

image: amazon
recipe courtesy of Nigella Express

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