making rocky road fridge bars
”…don’t put rice crispies in them. Or any kind of cereal” G called as he closed the door to go up to town. I was in the kitchen surrounded by bags of nuts, dried fruit and biscuits about to make rocky road fridge bars for the first time in order to use up the chocolates we’d been given for Christmas. I figured at least that way for each chocolate we would have eaten we’d be getting a nut or two as a nod to a bit of nutritional content.
What I didn’t factor in, being a Rocky Road making virgin, was the 3 tablespoons of golden syrup, half a pack of butter and several biscuits thrown into the mix. Hey ho, at least they made for good sharing with New Year visitors and where G might easily have packed away a whole box of chocolates I’d like to see him try and eat 20 fridge bars (well I wouldn’t actually which was kind of the whole point!).
I adapted this recipe on the BBC Good Food website for Rocky Road Crunch bars (replacing best quality dark chocolate with whatever assortment of chocolate we had leftover from Christmas, digestives instead of rich tea biscuits and dried cranberries, raisins and brazil nuts instead of marshmallows). I can see why mine came out more toffee like for all the soft fillings and milk chocolate content of my concoction!
Totally moorish though!
To make rocky road bars
– Heat butter, chocolate & golden syrup over a gentle heat.
– Crush the biscuits roughly in a plastic bag.
– Fold biscuit pieces & crumbs into the melted mixture
– Add a handful of dried fruit/chopped nuts
– Tip the mixture into a 24cm/9in square baking tin & smooth.
– Refrigerate for at least 2 hours before cutting into squares/fingers
(for suggested quantities see BBC link above)
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