Friday, August 13, 2010

Sweets to the sweet...

Heavens, such a busy day!! I almost never post this late but have spent the entire day just running and rushing, so I apologize for the lateness of this post.

As promised, here is a treat for lunchboxes or after-school snacks. No one's ever going to complain about getting one of these. They provide a quick burst of energy and I've even used this snack for a breakfast on the run, along with a cup of milk.

Rocky Road Crunch Bars

1 stick plus 1 T soft unsalted butter
10 ounces semisweet chocolate, broken into pieces (I've also used "almost" a full bag of semi-sweet chocolate chips, if I'm out of bar baking chocolate)
1/4 c. corn syrup
8 ounces plain, hard crunchy cookies (for this, my particular favorite is English tea biscuits....they are the perfect consistency, the perfect flavor, and the price is always awesomely can usually find them either in the "ethnic" food aisle, or along with the cookies----if you CAN'T find them...I would recommend vanilla wafers)
2 c. mini marshmallows
2 tsp powdered sugar

Melt butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 c. of this melted mixture and put aside.

Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies, so don't "pulverize" them completely.

Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows. Pour into a 9 inch square foil tray (if you use one of your own pans, these can be difficult to a foil pan actually works better, I buy mine at the Dollar Store-- however, if you do not want to invest in the foil pan..just REALLY spray your pan WELL with Pam or butter it a LOT), flatten as best you can with a spatula. Pour over the reserved 1/2 c. of melted chocolate mixture and smooth the top.

Refrigerate for at least 2 hours, or overnight.

Cut into 24 "fingers" and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

Today's food quote: "Let your food be your medicine and your medicine be your food" Hippocrates

Recommended cooking tool: I think a small (or medium sized) sieve is an absolute must. With a small one you can drain sauces and dressings, sift flour, confectioner's sugar or brew tea. A medium sized one can lift and drain pasta from a pan of boiling water---you can dip it right out of the pot and drain it at the same time (tip in a tip....if you're making your own sauce of olive oil, butter or aioli, always use about a half cup of the pasta water when you add the pasta to the sauce and helps the sauce to stick to the pasta..due to all of the carbohydrates in the water.

Happy cooking!!

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