Let’s just admire these for a second, shall we?
They are beautiful, beautiful things. So unbelievably calorific that I was only able to try one or two of them, but still. Delicious. Garry has eaten practically the whole tray and he adores them.
These are rocky road bars. They’re great to make with kids, and they require very little heat or dangerousness to make, and they’re also gorgeous. You can add biscuits to these but I used Maltesers instead, because I really like Maltesers.
I made these because I was sent some Freedom Mallows to celebrate National Vegetarian Week. These are completely gelatine free, so vegetarian and vegans can enjoy them too. Instead of gluten they use a binding agent made from a biogum taken from the surface of freshwater lilypads, which sounds very technical and results in a marshmallow that tastes just as good and feels very similar to the texture of a regular marshmallow.
Garry scoffed the larger marshmallows and I used the little ones (strawberry and vanilla flavoured) for baking. If you want to get some yourself, they’re in Holland and Barrett, Harvery Nichols and online.
- 300g of milk chocolate
- 120g of butter
- 50g of golden syrup
- 50g of digestive biscuits
- 100g of Maltesers
- 150g mini marshmallows
- Melt the chocolate and syrup in a heatproof bowl over a barely simmering pan of water. Remove from the heat, add the butter and stir until smooth. Take off the heat
- Line a square cake tin with baking parchment
- Bash the biscuits and Maltesers until roughly broken into pieces. Stir into the chocolate along with half of the marshmallows. Mix until the fillings are evenly distributed
- Dot the marshmallows evenly over the top of the mix. Pop into the fridge and leave to set overnight