SAM KEE­LEY’S CHRISTMASROCKY ROADBARS

The Irish Times - Friday - The Ticket - - FOOD -

❙❙❙ 100g but­ter, roughly chopped ❙❙❙ 300g of dark choco­late, bro­ken into squares ❙❙❙ 3 ta­ble­spoons of golden syrup ❙❙❙ 150g of di­ges­tive bis­cuits, roughly crushed ❙❙❙ 12 marsh­mal­lows, quar­tered (use scis­sors) ❙❙❙ 110g of your favourite Christ­mas choco­late – Mal­te­sers, Milky Way or Crunchie bars are ace here Gen­tly melt the but­ter, choco­late and syrup in a pan over a low heat, stir­ring fre­quently. When smooth, take it off the heat and cool for about 10 mins.

Stir the bis­cuits and sweets into the pan un­til well mixed. Then pour into a 17cm square tin lined with foil. Roughly level the mix­ture us­ing the back of a spoon. Chill un­til hard, then cut into bars.

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