Rocky Road Crunch Bars

• 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

1. Melt the butter, chocolate and syrup in a heavy based saucepan.
2. Scoop out about 1/2 cup of this melted mixture and put aside.
3. Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin.
4. You are looking for both crumbs and pieces of cookies.
5. Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
6. Pour into a 9-inch square foil tray; flatten as best you can with a spatula.
7. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
8. Refrigerate for about 2 hours or overnight.
9. Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

butter, chocolate, golden syrup, crunchy cookies, marshmallows, powdered sugar

Taken from www.foodnetwork.com/recipes/nigella-lawson/rocky-road-crunch-bars-recipe.html (may not work)