Dark Chocolate Rocky Road Bars |

Name: Dark Chocolate Rocky Road Bars
Prep time: 2 h 20 min
Cook time: 15 min
Total time: 2 h 35 min
Ingredients: 1 1/3 cups all-purpose flour; 1 cup white sugar; 1 cup brown sugar, packed; 1 1/2 cups cocoa powder; Liberal pinch of salt; 1 cup butter, melted and slightly cooled; 2 cups mini marshmallows, plus extra if you’re feeling generous; 18 oz dark chocolate, chopped; 7 Tbsp butter; 2 to 3 Tbsp golden syrup

Description

These Dark Chocolate Rocky Road Bars lean into bold cocoa and deep dark chocolate without being overly sweet. They’re rich, slightly bitter, a little messy to cut, and absolutely worth it.

Ingredients

Units Scale

Cocoa Crust

1 1/3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar, packed
1 1/2 cups cocoa powder
Liberal pinch of salt
1 cup butter, melted and slightly cooled

Rocky Road Topping

2 cups mini marshmallows, plus extra if you’re feeling generous
18 oz dark chocolate, chopped
7 Tbsp butter
2 to 3 Tbsp golden syrup

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Instructions

Heat the oven to 325°F and line a 9×13 in pan with at least 2 in sides using baking paper, leaving a bit of overhang so you can lift the bars out later.
In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1 1/2 cups cocoa powder, and a liberal pinch of salt until evenly mixed and lump-free.
Pour in 1 cup melted butter and stir until the mixture looks thick, dark, and evenly moistened. It’ll be soft and slightly crumbly, not pourable.
Press the crust firmly into the prepared pan, making sure it’s packed tightly and fairly even, especially around the edges.
Bake for 15 minutes at 325°F, then remove and let the crust cool completely in the pan. This matters, or the topping won’t set properly.
In a heatproof bowl set over gently simmering water, melt 18 oz dark chocolate, 7 Tbsp butter, and 2 to 3 Tbsp golden syrup, stirring until smooth and glossy. Remove from heat and let it cool for about 10 minutes, stirring occasionally so it doesn’t seize.
Once the chocolate mixture feels warm but not hot to the touch, fold in 2 cups of mini marshmallows.
If it’s too hot, they’ll melt and disappear, so do not rush it.
Spoon the topping over the cooled crust and gently press it into an even layer. Don’t overwork it, or you’ll smear the marshmallows.
Chill in the fridge for at least 2 hrs, or until fully set. For cleaner cuts, let the pan sit at room temperature for 10 minutes before slicing.
Cut into squares using a sharp knife, wiping the blade between cuts if things get sticky.

Notes

Own Creation, Prepared, tried, and tested by Corlea: SA Tasty Recipes, Saffas Daily Recipes