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.
CHRISTMAS ROCKY ROAD BARS
Makes 24 big-bite-sized bars
250g dark
chocolate
150g milk
chocolate
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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