Rocky Road Crunch Bars
Indulge in decadent chocolatey goodness with this no-bake treat. Chewy marshmallows and crunchy biscuits are enveloped in a rich, silky chocolate mix, creating a delightful balance of textures and flavors in every bite. Perfect for satisfying your sweet cravings, this dessert is quick to make and sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 125g/4½oz soft unsalted butter
- 300g/10½oz best-quality dark chocolate
- 3 tbsp golden syrup
- 200g/7¼oz rich tea biscuits
- 100g/3½oz mini marshmallows
- 2 tsp icing sugar
Instructions
- 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, 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 24 fingers and dust with icing sugar.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 24
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