Friday 11 December 2015


Sue Mullen is sporting a big smile as she gets to show off the refurbished Murdoch C. Smith Memorial Library in Port Williams. To help celebrate she has made these Christmas Rocky Road Bars to share with you. From the book,  NIGELLA CHRISTMAS   by Nigella Lawson,  page 28.

Makes 24 big-bite-sized bars
250g dark chocolate
150g milk chocolate
175g soft butter
4 x 15ml tablespoons golden syrup
200g Amaretti biscuits (not the soft ones)
150g shelled Brazil nuts
150g red glazed cherries
125g mini marshmallows
1 x 15ml tablespoon icing sugar
Edible glitter
Chop all chocolate into small pieces and put into heavy-based pan to melt with the butter and syrup over a gentle heat.  Put biscuits into a freezer bag and bash with a rolling pin to get big and little-sized crumbs. Do the same thing with the Brazil nuts so you get different sized bits.
Take the pan off the heat and add the crushed biscuits and nuts, whole glazed cherries and mini-marshmallows. Turn carefully to coat everything with the syrupy chocolate and tip into a foil tray (236mm x 296mm), smoothing the top as best you can – it will look lumpy.
Refrigerate until firm (about 1⅟2 – 2 hours). Remove from foil tray. Push icing sugar through a small sieve to dust the top, then, if you like, sprinkle with edible glitter.
Cut into 24 almost-squares.
Make ahead tip: Make and refrigerate to set. Don’t add icing sugar yet but cut into bars and store in an airtight container in a cool place for up to one week. Decorate as above 1-2 hours before serving.
Freezing tip: Make the Rocky Road as above and freeze for up to one month. Thaw overnight in a cool place and decorate as above.
This is an easy recipe, requiring no oven time, it certainly is ‘kid friendly.’ (What kid doesn’t enjoy using a rolling pin to smash cookies or decorating the finished product with  ‘sparkles’?)

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