I may have started to make Nigella Lawson’s Rocky Road Crunch Bars for my second Christmas treat item, but I changed direction when I found that there were boxes (yes, boxes) of graham crackers here. Substituted some of those graham crackers for the Rich Tea biscuits, used mostly milk chocolate instead of the bittersweet chocolate in the ingredient list and hey presto! S’More Bars.
S’More Bars could be considered more of a summery treat because of their association with camping and bonfires but maybe by shaking icing sugar over them, they can be winter treats too?
Start by measuring the butter.
Measure the chocolate too.
Put the chocolate and butter into a large-ish saucepan over very low heat. Add the corn syrup.
Measure the graham crackers while waiting.
Still have time? Get bashing.
Measure the marshmallows.
Melted chocolate, butter and corn syrup.
Reserve 1 cup for later.
Pour in the graham cracker bits and pieces.
Add the marshmallows too.
Stir it all together.
Load the mixture into a 9 x 9″ pan.
After a couple of hours in the refrigerator to cool, shake some icing sugar over.
Cut into rectangles and serve.
The original recipe:
Rocky Road Crunch Bars
Makes 24 bars
No one is ever going to complain about having one of these in their lunchbox, and they’re pretty handy to have around in the kitchen for a quick, snatched burst of energy at any time.
I’m not claiming them to be a health food, but when you’re talking about lunch on the run, packing quite a few calories into a small parcel can be seen as an advantage. That’s my view, and I’m sticking to it.
9 tablespoons soft butter
10 oz. best-quality bittersweet chocolate (minimum 70% cocoa solids) broken into pieces (whatfoodimade substitution: 8 oz. milk chocolate + 2 oz. semisweet chocolate)
1/4 cup golden syrup or light corn syrup
8 oz. Rich Tea biscuits (whatfoodimade substitution: 8 oz. graham crackers)
2 cups mini marshmallows
2 teaspoons confectioners’ (icing) sugar (for dusting)
Melt the butter, chocolate and golden syrup or light corn syrup in a heavy-based saucepan. Scoop out about 1/2 cup of this melted mixture and put to one side.
Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
Tip into a 9 inch square foil tray; flatten as best you can with a spatula. Pour the reserved 1/2 cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
Refrigerate for about 2 hours or overnight.
Cut into 24 fingers and dust with confectioners’ sugar by pushing it gently through a tea strainer or small sieve.