Nigella Lawson shares her rocky road bars recipe that are a 'doddle to make'

Daily Record

30-05-2025

This simple recipe from Nigella Lawson's Nigella Express book uses just six ingredients and is a cinch to make - no baking or oven required
As you gear up for summer picnics and barbecue gatherings, be sure to include Nigella Lawson's rocky road bars in your go-to recipes for a sweet treat. With just six ingredients, this simple delight from Nigella Express promises a crowd-pleasing delight.
Nigella shared her thoughts online about these no-hassle treats, saying: "A doddle to make, and easily transportable, a batch of these has saved me often when I have to go somewhere with a sweet treat in hand. Bear in mind that rocky road, which indeed used to be known as chocolate refrigerator cake, and often still is, does need to set in the fridge for a good few hours or overnight."
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Nigella's recipe should give you 24 bars, they'll last up to a week if kept in an airtight tin, and when it's warm, pop them in the fridge.
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They're the idea treat to have in for visitors or even for a cheeky snack and are sure to be a hit with the whole family.
Just remember to sprinkle with icing sugar before you serve for that pristine touch, reports the Express.
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Nigella Lawson's rocky road bars
Ingredients
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125g of soft butter
300g of dark chocolate (minimum 70% cocoa solids) broken into pieces
Three tablespoons of golden syrup
200g of rich tea biscuits
100g of mini marshmallows
Two teaspoons of icing sugar (for dusting)
Method
Begin by gently warming the butter, chocolate, and golden syrup in a durable pan until thoroughly melted and unified. Once the mix is velvety, hold back around 125ml (half a cup) and put it aside for later.
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Next up, bung the biscuits in a plastic bag and bash them with a rolling pin into a concoction of powdery bits and chunkier nuggets for contrasting textures.
Mix the crushed biscuits, both the tiny fragments and larger chunks, into the chocolate mixture still in the saucepan. Once combined, stir in the marshmallows.
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Pour the entire concoction into a square foil tray that's roughly 24 centimetres (nine inches) wide. Use a spatula to evenly press down the mixture into the tray.
Take the set-aside melted chocolate mixture and drizzle it over the top, smoothing it out to create a shiny layer.
Pop the tray into the fridge and let it chill for at least six hours, or ideally overnight, until it solidifies completely.
Once firm, slice the slab into twenty-four finger-sized pieces. To finish off, lightly dust with icing sugar, using a tea strainer or fine sieve to ensure an even sprinkle.
Dame Mary Berry has her own take on the sweet classic. She makes hers with the addition of delicious honeycomb giving it a crunchy twist.
Mary's recipe includes digestive biscuits, milk chocolate, butter, dark chocolate, golden syrup and, for an added twist, Crunchie bars.