Rocky Road Crunch Bars is a modern British recipe for a classic snack of broken rich tea biscuits, mini marshmallows and pecan nuts in a chocolate base that makes an excellent treat for Bonfire night. The full recipe is presented here and I hope you enjoy this classic British version of: Rocky Road Crunch Bars.
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Ingredients:
125g unsalted butter, softened
300g good-quality dark chocolate, chopped
3 tbsp golden syrup
200g rich tea biscuits, crushed (bot not too fine, there should still be biscuit pieces remaining)
100g mini marshmallows
50g pecan nuts, chopped
2 tsp icing sugar, for dusting
Method:
Combine the butter, chocolate and syrup in a heavy-based saucepan. Heat gently over low heat until the mixture has melted. Stir to combine then pour out about 125ml of the mixture into a clean bowl.
Fold the biscuit pieces and nuts into the chocolate mix in the saucepan. then stir in the marshmallows.
Turn the mixture into a baking tin (about 22cm square) then smooth the top with a spatula dipped in warm water. Pour over the reserved chocolate mixture and smooth the top once again.
Allow to cool, cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill over night.
The following day, cut the mixture into 24 fingers. Dust with icing sugar and store in an air-tight jar. Serve as a treat or an energy-boosting snack. These are excellent as Christmas gifts and great if you are going out on Bonfire Night.
