Rocky Road Rice Krispies Treats Food

ROCKY ROAD RICE KRISPIES TREATS

Steps:

• 1. Melt the butter, the bag of marshmallows and cocoa together in a medium saucepan over low heat. Once melted, stir in the almond butter and remove from heat.
• 2. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the remaining 2 cups marshmallows, nuts and mini chocolate chips, mixing as gently as possible.
• 3. Pour the mixture into a greased 9 X 13 inch baking pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.
• 4. Refrigerate for at least 30 minutes or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperator for softer, more gooey bars, refrigerator for firmer bars).

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.