Now it’s time again for more celebrations! 😀 Last week, we were celebrating Easter. Now it’s time for Mr. Croco’s och Mr. Octo’s celebration of their favourite Blog Sugar and Spice Baking! Sugar and Spice Baking has today existed in 9 months. Mr. Croco and Mr. Octo decided to bake yummy British Rocky Road Crunch Bars filled with Rich Tea Biscuits and Marshmallows!! Yummy in your tummy!!! 😀
- 125g/4½oz soft unsalted butter
- 300g/10½oz best-quality dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 200g/7¼oz rich tea biscuits
- 100g/3½oz mini marshmallows
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.
Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers.
Happy Birthday Sugar and Spice Baking 9 months!