Rocky Road Crunch Bars
Rocky Road Crunch Bars
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 13
- Sodium
- 39
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 157
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 13
- Sodium
- 39
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
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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