difficulty Moderate
equipment
  • 9x9 square foil tray
  • rolling pin
  • bowl
  • saucepan
author
write-up Write Up
forked from Rocky Road Crunch Bars
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
125 g   125 g unsalted butter cut into chunks  
  1. . grease a 9x9 square foil tray. (i used a glass baking dish lined with buttered foil and it worked like a dream.)
  2. melt butter, chocolate, syrup and nutella in a bowl set over a pan of simmering water.
  3. remove 1/2 cup (125ml) and set aside.
  4. put the tea biscuits in a ziplock and bash them with a rolling pin until you've got both crumbs and larger pieces. or you can be like me and just break them into bits with your hands. whatever.
  5. fold your biscuit bits and marshmallows into your chocolate mixture.
  6. plop the mixture into your tray and flatten.
  7. pour the reserved chocolate over your cookie/marshmallow mixture and spread around until it's smooth(ish) on top.
  8. top with hazelnuts if you're using them.
  9. put into the fridge for 2 hours or overnight.
  10. sprinkle with powdered sugar, cut into bar or pieces, and enjoy!!!
300 g   300 g good quality dark chocolate  
  3 tbsp 3 tbsp nutella  
  2 tbsp 2 tbsp golden syrup or light corn syrup  
6 oz   6 oz rich tea biscuits or digestives (plain graham crackers would work in a pinch)  
100 g 2 cup 100 g (2 cup) mini marshmallows  
2 oz 1/4 cup 2 oz (1/4 cup) chopped hazelnuts + more to sprinkle on top (optional)  
    powdered sugar (optional)