No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a 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 viewed as a positive advantage. That's my view, and I'm sticking to it.
Recipe courtesy of
Rocky Road Crunch Bars
Total:
2 hr 15 min
Active:
15 min
Yield:
24 servings
Level:
Easy
Total:
2 hr 15 min
Active:
15 min
Yield:
24 servings
Level:
Easy

Ingredients

  • 1 stick plus 1 tablespoon soft unsalted butter
  • 10 ounces semisweet chocolate, broken into pieces
  • 3 tablespoons golden syrup or 1/4 cup corn syrup
  • 8 ounces plain hard and crunchy cookies
  • 2 cups mini marshmallows
  • 2 teaspoons powdered sugar

Directions

Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.

Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

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Recipe courtesy of Alton Brown

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