{"id":32698,"date":"2016-11-11T19:58:44","date_gmt":"2016-11-11T19:58:44","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=32698"},"modified":"2016-11-12T12:54:31","modified_gmt":"2016-11-12T12:54:31","slug":"recipe-rocky-road-bars","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2016\/11\/11\/recipe-rocky-road-bars\/","title":{"rendered":"[recipe] Rocky Road bars"},"content":{"rendered":"

\"wp-1478894163292.jpg\"<\/a><\/p>\n

125 grams soft butter<\/p>\n

300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces<\/p>\n

3 tablespoons golden syrup<\/p>\n

200 grams rich tea biscuits<\/p>\n

100 grams mini marshmallows<\/p>\n

2 teaspoons icing sugar (for dusting)<\/p>\n

Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and put to one side.<\/p>\n

Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.<\/p>\n

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.<\/p>\n

Tip into a foil tray (24cm \/ 9 inch square); flatten as best you can with a spatula. Pour the reserved 125ml of melted chocolate mixture over the marshmallow mixture and smooth the top.<\/p>\n

Refrigerate for about 2 hours or overnight.<\/p>\n

Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.<\/p>\n

Nana went to cook this recipe at Bean’s school. It was a huge hit.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

125 grams soft butter 300 grams best-quality dark chocolate (minimum 70% cocoa solids) broken into pieces 3 tablespoons golden syrup 200 grams rich tea biscuits 100 grams mini marshmallows 2 teaspoons icing sugar (for dusting) Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about 125ml of this melted mixture and…<\/p>\n

Read More “[recipe] Rocky Road bars”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[22,183],"class_list":["post-32698","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-recipes","tag-the-peanut"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-8vo","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/32698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=32698"}],"version-history":[{"count":3,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/32698\/revisions"}],"predecessor-version":[{"id":32707,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/32698\/revisions\/32707"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=32698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=32698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=32698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}