Nadiya Hussain’s Apple Rocky Road
The perfect tea time treat, Nadiya Hussain's easy Apple Rocky Road bars, as seen on her BBC series, Nadiya's Family Favourites, are made with white chocolate and chunks of apple for an autumnal twist on this classic recipe.
Rocky road, minus the marshmallows, was one of the first things I ever made with my children. Twelve years ago, finding halal or even vegetarian marshmallows was tricky, so even simple recipes like this felt like quite a challenge. But now alternative ingredients are much more widely available, and I can even get halal and veggie marshmallows in most big-brand supermarkets. This apple rocky road has all the loveliness of a rocky road, but with a difference: squidgy marshmallow, sweet white chocolate, tart dried apples and fruity sultanas. A little bit goes a long way. But a little bit is better than none at all!
|200g||white chocolate (or chocolate chips)|
|2 tbsp||golden syrup|
|130g||unsalted butter, plus extra for greasing|
|a pinch of salt|
|½ tsp||ground cinnamon|
|200g||cinnamon biscuits (or digestives)|
|100g||white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces)|
|100g||dried apples, chopped into small pieces|
|1 tbsp||icing sugar, for dusting|
You will need: a 23cm square baking tin.
Prep: 20 minutes plus chilling. Cook: 5 minutes.
Lightly grease the inside of a 23cm square baking tin, then line the base and sides of the tin with baking paper.
Put about 2.5cm of water into a medium saucepan. Find a heatproof bowl that will fit into the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water, because this can scald the chocolate.
Put the pan on the stove and turn it up to a high heat. As soon as the water is boiling, turn it down low.
Chop the chocolate, or alternatively use chocolate chips. Put the chocolate into the bowl with the golden syrup and butter. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to melt and come together.
As soon as the mixture is smooth, liquid and runny, take off the heat and allow to cool for about 10 minutes. If it’s too hot when the marshmallows are added, there will be a sticky mess.
Add the salt and cinnamon and mix through.
Crush the biscuits very roughly, by putting them into a freezer bag and crushing them here and there with a rolling pin. Empty the contents of the bag into the chocolate mix. Give it a stir.
Now add the marshmallows, apples and raisins and stir, making sure everything is well coated.
Pour the mixture into the prepared tin, then, using the back of a spoon, really go to work to flatten it and press it into the corners. Put the tin into the fridge for at least 1 hour, or until it has set.
Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars, or choose your own size according to your sweet tooth.