A different take on the normal rocky road, this recipe features biscuits which gives it the crunch. A great and quick dessert if you don’t feel like baking.

Nigella's Rocky Road Crunch Bars

Nigella’s Rocky Road Crunch Bars

• 125 grams butter (softened)
• 300 grams best quality dark chocolate (broken into pieces)
• 3 tablespoons golden syrup
• 200 grams biscuits (i used Oreo’s)
• 100 grams mini marshmallows
• 2 teaspoons icing sugar (for dusting)

Method

1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan
2. Scoop out about 125ml of this melted mixture and put to one side
3. Put the biscuits into a freezer bag and bash them with a rolling pin (you are aiming for both pieces and crumbs)
4. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows
5. Tip onto a tray (24cm) and flatten as best as you can with a spatula
6. Pour the reserved chocolate mixture over the marshmallow mixture and smooth the top
7. Refridgerate for about 2 hours or overnight
8. Cut into fingers and dust with icing sugar

This recipe was adapted from Nigella’s website