difficulty Moderate
equipment
  • deep saucepan
  • baking tin
  • baking paper
author Dimitri Bitsakaki
write-up Write Up
forked from Rocky Road Crunch Bars
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
300 g   300 g dark chocolate  
  1. melt the butter and chocolate in a deep saucepan over a low heat.
  2. stir in the vanilla and the syrup.
  3. pour in the almonds, cherries and ginger and stir until coated.
  4. next, crush the biscuits, but not too finely, and mix into the chocolate.
  5. take the pan off the heat and stir in the marsh mallows.
  6. tip the mixture into a tin lined with baking paper and refrigerate for a couple of hours until set.
  7. cut into bars and dust with icing sugar. sneak into the kitchen at every opportunity to stuff one into your mouth.
170 g   170 g butter  
125 g   125 g milk chocolate  
100 g   100 g glace cherrries  
100 g   100 g glace ginger  
100 g   100 g amaretti biscuits  
100 g   100 g almonds  
100 g   100 g marshmallows  
  4 tbsp 4 tbsp golden syrup  
  1 tsp 1 tsp vanilla extract