Rocky Road Crunch Bars Nigella Lawson Recipes

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ROCKY ROAD CRUNCH BARS - NIGELLA LAWSON



Rocky Road Crunch Bars - Nigella Lawson image

Make and share this Rocky Road Crunch Bars - Nigella Lawson recipe from Food.com.

Provided by DrGaellon

Categories     Bar Cookie

Time 15m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

10 ounces semisweet chocolate
9 tablespoons unsalted butter, softened
3 tablespoons golden syrup or 1/4 cup corn syrup
8 ounces digestive biscuits (or other hard, plain cookie) or 8 ounces ginger snaps (or other hard, plain cookie)
2 cups mini marshmallows
2 tablespoons powdered sugar

Steps:

  • Melt chocolate, butter and golden syrup together over low heat.
  • Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs.
  • Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9" square pan. Pat out flat. Drizzle reserved chocolate over the top.
  • Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.

Nutrition Facts : Calories 146, Fat 11.1, SaturatedFat 6.7, Cholesterol 11.4, Sodium 72.3, Carbohydrate 14.2, Fiber 2, Sugar 3.9, Protein 2.2

SWEET AND SALTY CRUNCHY NUT BARS



Sweet and Salty Crunchy Nut Bars image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 4h20m

Yield 24 slices

Number Of Ingredients 7

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup (recommended: Lyle's)
2 1/4 cups salted peanuts
6 ounces honeycomb candy
Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

Steps:

  • Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
  • Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
  • The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
  • Line your springform pan with aluminum foil or use a foil pan.
  • Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
  • Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
  • Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
  • Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

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

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.

BREAKFAST BARS 2.0



Breakfast Bars 2.0 image

I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I've used no sugar, but before you start thinking this is virtuously sugar-free (which I could claim it to be), remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it's unprocessed and full of fiber at the same time. There are a lot of ingredients, but you need a good mixture to give crunch and chew--and all manner of smugness-inducing nutrients--though you can fiddle about with them. You can, for example, use sunflower seeds in place of flaxseeds, or half and half rather than all flaxseeds, as below, and you can also use puffed rice (gluten-free if needed) or buckwheat flakes in place of cornflakes. In theory, cornflakes (and oats) should be gluten-free, but if crucial, make sure it's stipulated on the packet. If you can't get hold of medjool dates, then use 350 grams (12 ounces) pitted dried dates and up the water to 400 milliliters (scant 1 3/4 cups). And they'll take about 10, rather than 5, minutes to cook until they're soft enough to mash to a purée. Make these bars at the weekend, and you'll be set up for the week if you're someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too.

Provided by Nigella Lawson : Food Network

Time 1h

Yield 16 bars

Number Of Ingredients 10

250 grams (8.8 ounces) Medjool dates
2 teaspoons ground cinnamon
325 milliliters (1 1/3 cups) cold water
75 grams (2.6 ounces) goji berries
75 grams (2.6 ounces) pumpkin seeds
150 grams (5.3 ounces) brown flax seeds
50 grams (1.75 ounces) cocoa nibs
25 grams (1 ounce) chia seeds
25 grams (1 ounce) cornflakes (gluten-free, if required)
100 grams (3.5 ounces) organic porridge oats (not instant)

Steps:

  • Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 or, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough puree.
  • Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.
  • Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.

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