Rocky Road Bars
Adapted from Nigella Express (well, not adapted, this is pretty much the original recipe)
I have no excuse for this. It’s chocolate and marshmallows and rich tea biscuits (which come in shiny gold packets and cost 39 cents, hello!) all gunked together. It’s no-brainer delicious and also no-brainer “I SO shouldn’t be eating this”.
But it’s exactly the thing to eat when life gets rocky and you’re all “screw this I’m going to eat chocolate till I die”…
Wake up the next morning with a chocolate hangover.
Eat salad for the next 5 days.
1 stick unsalted butter, cut into chunks
10 oz good quality dark chocolate
3 tablespoons Lyle’s Golden syrup (or light corn syrup)
6 oz (2 small packets) Rich Tea biscuits (I used Goya brand Maria biscuits)
2 cups mini marshmallows
Melt the butter, chocolate and golden syrup in a bowl set over a pan of simmering water.
Remove half a cup of the melted chocolate mixture and set aside.
Crush the tea biscuits until you have biscuit rubble and pour this, along with the marshmallows into the bowl of melted chocolate. Mix everything together, getting everything coated with the chocolate as evenly as you can. The mixture is going to seem a bit dry but don’t panic. It’s meant to be rubbly.
Grease a 9 inch square aluminum foil pan, or line a 9 inch pan with foil, and grease the foil with butter.
Plop in the chocolatey rubble and smooth everything out with a spatula. Dribble the reserved half cup of melted chocolate over the top to create a thin chocolate layer. Use your spatula to smooth out the top and spread the chocolate even over the nooks and crannies.
Leave to set in the refrigerator for 2 hours, at the very least. (I know you won’t be able to hold out any longer than that).
Remove from the pan and cut into chunks.
Makes 24 small squares or one humongous square for anyone who’s particularly desperate.