Easter Chocolate Marshmallow Crunch Cake. How's that for a mouthful? Both literally and figuratively speaking of course. This is one of those recipes that everyone, I mean everyone should have in their repertoire. It's easy, quick and completely scrumptious. Think of it as a riff on good ole Rocky Road. Only better, way better.
A few Christmas's ago I purchased Nigella Lawson's Christmas cookbook and found the most amazing Rocky Road recipe there hidden in the midst of all her other luscious recipes and knew that I had to try it. It's a gorgeous recipe with crushed amaretti cookies, candied cherries, Brazil nuts and marshmallows all nestled snugly in melted dark rich chocolate. I made batch after batch of it that holiday season to give as gifts and my father, (To whom I owe my life long obsession with all things sweet as well as a life long struggle to lose ten pounds, mostly because when I was a child he would pick me up from daycare while my mother worked the night shift at the hospital, and take me to Dick's Hamburgers for dinner then Winchell's doughnuts for dessert. Phew! But that is a story for another day.) couldn't get enough of it.
While thinking up excuses to make this treat for other holiday's throughout the year I ran across a sneak peek of Peggy Porschen's newest cookbook "Boutique Baking" coming out May 24th. She includes a recipe similar to the Rocky Road I made at Christmas only she adds pink marshmallows and pistachios. Viola! Now I had my perfect excuse to whip up a batch for Easter.
So here you have it. I have adapted both recipes to form an amalgam of what I like best about each.
For the Nigella Rocky Road recipe click here:
and to view a peek at Peggy Porschen's book "Boutique Baking" click here:http://www.peggyporschen.com/shop/products/Boutique-Baking---.html
Here's the recipe:
8 oz. dark or bittersweet chocolate, chopped
6 oz. semi sweet chocolate, chopped or morsels
12 T. butter
1/4 C. Lyles Golden Syrup or light corn syrup
7 oz amaretti cookies, the hard ones, crushed into various sizes, you can also use digestive cookies if you can't find the amaretti ones
8 oz. shelled pistachios
2 1/2 cups pink and green mini marshmallows
(yes, I bought two bags of the multicolored fruit marshmallows and separated them; you of course do not need to join me on my neurotic journey and can just add whatever you like)
Place the chocolate, butter and golden syrup in a large pan over medium low heat. Stir occasionally. Meanwhile, line a 9x13 inch pan with aluminum foil and grease lightly with nonstick spray or butter.
Once the chocolate mixture has melted, add the cookies and pistachios and stir well to combine.
Add the marshmallows and stir just to coat. Don't over stir as the marshmallows will begin to melt and not retain their cute shape.
Pour immediately into the prepared pan, smooth the surface and refrigerate until firm. Once firm lift foil from pan, remove from the chocolate and cut into bars.
Makes 24 bars.