Rocky Road Bars
Yields 16 bars
1 cup (2 sticks) unsalted butter
4 oz semi-sweet chocolate
2 Tbsp Lyle’s Golden Syrup
2 Tbsp unsweetened cocoa powder
2 Tbsp sugar
1 cup malted milk balls (e.g. Whoppers®)
2/3 cup mixed milk-chocolate and white-chocolate chips
1 cup mini marshmallows
8 oz gingersnaps, roughly crushed
Confectioner’s sugar, to dust
Line an 8" square cake pan with If You Care Unbleached Parchment Paper. In a small saucepan, gently heat the butter, semi-sweet chocolate, Lyle’s Golden Syrup, cocoa powder and sugar. Once melted together, leave to cook for about 20 minutes.
In a large bowl, place the malted milk balls, chocolate chips, mini marshmallows and gingersnap cookies and mix together with the melted chocolate mixture. Pour into the lined cake pan and leave to set in the refrigerator for a minimum of 2 hours. Remove from cake pan and slice into 16 snack-sized bars. Dust with confectioner’s sugar to serve.