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Rocky Road Crunch Bars

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Rocky Road Crunch Bars
Photo by Lis Parsons

Ingredients

Makes: 24 bars

Metric Cups
  • 125 grams soft butter
  • 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces
  • 3 tablespoons golden syrup
  • 200 grams rich tea biscuits
  • 100 grams mini marshmallows
  • 2 teaspoons icing sugar (for dusting)
  • 9 tablespoons soft butter
  • 10 ounces best-quality bittersweet chocolate (minimum 70% cocoa solids) broken into pieces
  • ¼ cup golden syrup or light corn syrup
  • 8 ounces rich tea biscuits
  • 2 cups mini marshmallows
  • 2 teaspoons confectioners' sugar (for dusting)

Method

  1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
  2. 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.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.
  1. Melt the butter, chocolate and golden syrup or light corn syrup in a heavy-based saucepan. Scoop out about 125ml / ½ cup of this melted mixture and put to one side.
  2. 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.
  3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.
  4. Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml / ½ cup of melted chocolate mixture over the marshmallow mixture and smooth the top.
  5. Refrigerate for about 2 hours or overnight.
  6. Cut into 24 fingers and dust with confectioners' sugar by pushing it gently through a tea strainer or small sieve.

Tell us what you think

What 26 Others have said

  • My boy's rugby team love these in between matches -they give them a real energy surge!

    Posted by Monkanator on 16th June 2016
  • These Rocky Road are fabulous! Not too sickly sweet as some recipes are.

    Posted by Magiccook on 7th October 2015
  • I have made these twice now, and they're a great recipe! However, i have modified it slightly by using digestive biscuits instead of rich teas and i also add oreo biscuits that give an extra taste! I do find marshmallows tend to melt when putting them into the mixture so i usually let it cool first for about 20 minutes before putting them in, in case anyone else has had the same problem! taste great though and very quick and easy to make!

    Posted by sarahmay11 on 30th April 2015
  • I always, always melt my chocolate using the following method and it always, always melts perfectly. So, put the chocolate (and any other ingredients you want to melt with it) in a glass bowl inside a larger bowl and pour water from a recently boiled kettle into the larger bowl to come about half-way up the sides of the smaller bowl (the one containing the chocolate etc). Sometimes I need to do this twice (ie tip the first lot of water out and pour more boiling water into the larger bowl) depending on the quantity of chocolate I am melting. This method always works for me, the chocolate never goes grainy. (Please keep in mind that this is done OFF the heat.) Good luck.

    Posted by The Girl from Oz on 29th January 2015
  • Made these many times, even did heart shapes with gold glitter for a wedding, today putting pink glitter onto heart shaped cut outs for a breast cancer support bake off tomorrow!! They are so easy and so delicious. The Christmas ones are a great twist on a theme and don't last 5 minutes so don't make them too early!

    Posted by busynurse56 on 25th October 2014
  • I added some maltesers and took them to our regional netball game for after match teas.....needless to say I am now making these for EVERY home game!!!! They are delicious...Thank you

    Posted by porridge68 on 17th October 2014
  • I love these bars!! I am diabetic but make these Nigella bars 'with a twist' haha I use sugar free ingredients and if I don't eat too much they don't upset my stomach or give me high spikes!! Plus I add seeds for additional crunch! Thanks Nigella

    Posted by Minkymoodoo on 22nd March 2014
  • my favourite personal variation is to use jaffa cakes instead of biscuits and marshmallows - a dash of orange liquer makes them very grown up. And lightly bashed malteasers are another winner!

    Posted by ShelleykayB on 9th January 2014
  • In case anyone is interested, I worked these out to be 164 calories each (when cut ito 24).

    Posted by beebopdoowop on 27th November 2013
  • Love this recipe, just made it for my girlfriend.

    Posted by R11HNO on 16th November 2013
  • I have just made these but used a double boiler instead as I kept burning the chocolate I also used digestives instead of rich tea just because of preference. They have turned out beautifully thank you nigella once again.

    Posted by louboo1 on 12th October 2013
  • These are amazing! I also added soft fudgey toffee, white and milk chocolate chips and cracked chunks of peanut brittle... AMAZING! :)

    Posted by else.uys on 29th April 2013
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