Christmas Rocky Road Nigella Lawson Recipes

ROCKY ROAD CRUNCH BARS

Rocky Road Crunch Bars image

No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.

Provided by Nigella Lawson : Food Network

Categories dessert

Time 2h15m

Yield 24 servings

Number Of Ingredients 6

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

Steps:

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.

CHRISTMAS ROCKY ROAD - NIGELLA LAWSON

Christmas Rocky Road - Nigella Lawson image

Entered for ZWT, from Nigella Lawson's "Feast" and "Nigella's Christmas Kitchen". Is there ever a bad time for chocolate?

Provided by KateL

Categories Candy

Time 2h2m

Yield 24 rectangular pieces, 25 serving(s)

Number Of Ingredients 10

Ingredients

9 ounces dark chocolate, chopped (250g)
5 ounces milk chocolate, chopped (150g)
6 ounces butter, softened plus extra for greasing (175g)
4 tablespoons golden syrup
7 ounces amaretti (200g)
5 ounces shelled brazil nuts (150g)
5 ounces red glace cherries (150g)
4 ounces mini marshmallows (125g)
1 tablespoon icing sugar (125g) or 1 tablespoon confectioners' sugar (125g)
edible glitter, to decorate (optional)

Steps:

Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
Place the Brazil nuts into another freezer bag and bash in the same way.
Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray (Swiss roll pan) and smooth the surface as much as possible (although it will look bumpy).
Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.
Remove the block of rocky road from the tray and cut into 24 rectangles.

Nutrition Facts : Calories 214.1, Fat 16.3, SaturatedFat 8.7, Cholesterol 15.9, Sodium 67.1, Carbohydrate 19.2, Fiber 2.4, Sugar 12.2, Protein 2.7

CHRISTMAS ROCKY ROAD

Christmas rocky road image

Adapt this festive rocky road however you like. It's great for using up leftover Christmas sweets and biscuits, and you can get kids involved in making them, too

Provided by Lulu Grimes

Categories Afternoon tea, Dessert, Treat

Time 25m

Yield 20 squares

Number Of Ingredients 8

Ingredients

100g butter , cut into cubes, plus extra for the tin
250g Christmas biscuits , such as shortbread or chocolate biscuits
75g shelled nuts (use up a bag of whole nuts, or bits and bobs from the baking cupboard)
100g mixed dried fruit (such as raisins, cherries or glacé ginger)
75g Christmas sweets (candy canes, marshmallows or jelly sweets)
400g milk or plain chocolate (or a mixture of both), chopped
140g golden syrup (weigh this straight into the pan you will use for melting)
2 tbsp sprinkles , or more sweets, to decorate

Steps:

Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

Nutrition Facts : Calories 286 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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