Earlier this week my husband sent me a text message which went along the lines of ‘Hunny, it’s Comic Relief Day on Friday and they are doing a cake sale at work for it. How do you feel about maybe baking something for it?’ – My reply was ‘If you want me to poison the people in your office, then sure!’
You see, I am not a natural baker. I am improving, but I still have a long way to go. So after spending a couple of days worrying about the possible lawsuit coming my way for giving an entire office food poisoning I decided that what I needed to do was find a recipe that requires little to no cooking time, a bit of melting at the most. I mean, you can’t screw up a bit of melting, can you!
After consulting ALL my Nigella books (because, when it comes to this type of quest I feel you need to channel your inner Nigella) I came upon her recipe for Christmas Rocky Road Bars and decided that even I could make those without killing anyone in the process. So, with a bit jiggery-pokery, adjusting measurements and swapping over of a few ingredients to make them slightly more seasonal I present to you my Easter Rocky Road Bars…
- 250g Milk Chocolate
- 150g Dark Chocolate
- 150g Unsalted Butter
- 4tbs Golden Syrup
- 160g Rich Tea Biscuits
- 50g Glace Cherries, cut into small chunks
- 50g Raisins
- 60g Mini Marshmallows
- 2 Packets of Mini Eggs
- Put the chocolate, butter and golden syrup into a saucepan and melt over a low heat
- Once the mixture has melted completely take off the heat and reserve about a 1/4 in a small jug
- Break up the biscuits into small chunks by putting them into a freezer bag and hitting them with a rolling pin a few times.
- Do the same with 3/4 of the mini eggs - it doesn't take much to break these up so don't go too hard, you want to have some decent sized chunks among the mixture.
- Fold the biscuits into the chocolate mixture in the saucepan, followed by the cherries, raisins, marshmallow and finally the mini eggs. Give the mixture a good stir between adding each ingredient.
- Line a 20cm x 26cm baking tray with baking parchment (or use a disposable tray) and spoon the mixture in. Use the back of a spoon to push the mixture down into the tin.
- Pour the reserved 1/4 of chocolate sauce mixture over the top of the rocky road to fill in any gaps.
- Put the remaining mini eggs on top of the rocky road, gently pushing them into the mixture.
- Pop the tray into the fridge for around 2 - 2.5 hours to set.
- Once the rocky road has set, pop it out of the tray and cut into squares.
- Makes 12 - 16 squares, depending on how greedy you are feeling. 🙂
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