Rocky road (#50)

Getting there. Getting there. 18 months and not 12, but hey ho. It’s been fun. So I hope no one is in the mood to hold my feet to the fire for not reaching 52 new recipes by the end of 2017.

Now this is a dessert recipe that has got the office going crazy. My career manager goes absolutely mad for them, and hes requested a new batch of these on several occasions. I, of course, relented more than once in return.

Rocky road. What’s not to absolutely die for? After straying a bit from our dearest Nigella I’m back with a recipe from Nigella Express. You can also see the original recipe here. Now these are a rather perfect combination, I must admit. I love the crunch of the tea biscuits, the richness of the chocolate and the texture of the marshmallow. (As I write this I’ve realised I have a couple left in the fridge and I’m in heaven).

Good things: everything.

Bad things: nothing.

Ingredients & requirements: makes a batch of 24 bars

  • 125g soft unslated butter
  • 300g dark chocolate (70%+ cocoa)
  • 3 tablespoons golden syrup
  • 200g rich tea biscuits
  • 100g mini marshmalows
  • 2 teaspoons icing sugar

Preparation & cooking

  1. Preparation
    1. Make sure the butter is soft, so start with getting that out of the fridge. Measure 125g of the butter and set it aside.
    2. Carefully bash 200g of rich tea biscuits in a decently sized freezer bag with a rolling pin. Get a nice mix of crumbs and chunks of biscuit.
    3. Weight out 100g of mini marshmallows (or get large ones and cut each one in two, but this can get a tad messy when t melts in your hands).
    4. Break up 300g dark chocolate into pieces.
  2. Melt the following in a large saucepan on a low heat:
    1. 125g soft butter
    2. 300g dark chocolate
    3. 3 tablespoons golden syrup
  3. Once melted, pour around 125-150ml into a pyrex measuring jug and set aside.
  4. Fold the biscuit pieces into the melted chocolate mixture in the saucepan, and then do the same with the 100g marshmallows.
  5. Tip into a foil-lined roasting tray (I also use sunflower oil spray on the foil just in case), flatten as best you can and then pour the reserved liquid over the top. Smooth the top.
  6. Bung in the firdge for at least 2 hours.
  7. When ready, take it out of the fridge, cut it into 24 pieces (I cut in 4 equal-ish squares, each square I then cut length ways, then each long bar I divide into 3).
  8. Dust with 2 teaspoons of icing sugar.

Reflections:

It’s just a dream really.

I reserve a little more than usual of the liquid, nearer 150ml, as I think I have a slightly bigger tray than Nigella uses and I need the extra sauce to fully coat the mixture. She uses a 24cm / 9 inch tray, and I think it’s a disposable foil one, whereas I’m using the same ‘pyrex-style’ thing I roast roast chicken in.

IMG_1038

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