Well, here it is February already. How that happened I'm not all that sure, but it's February 3rd and Valentine's day is only 11 days away! Truthfully, I'm not even ready to begin thinking about recipes for Valentines, as we are all in Super Bowl everything around here today and have been for the last few days. There is such a festive, manic feel to everything it. It's awesome, yet really difficult to get back into our normal routines. There is even talk of canceling school on Wednesday for the Seahawks Super Bowl parade through downtown. That kind of thing just doesn't happen around here, ever so we are just trying to soak it all up.
So while I'm trying to get back into the swing of things around here, I thought I'd share with you this super easy, super scrumptious treat that would be perfect to make for your special someones on V day. Some people call this refrigerator cake, some call it Rocky Road, whatever you call it, it's so good. Crunchy Biscoff cookies, hazelnuts and pecans go perfectly with pillowy soft marshmallows and fruity neon candied cherries.
Use the best dark and semi-sweet chocolate you can get your hands on as it really shines in this recipe and just sets the stage for all that yummy goodness going on inside. I'd also advise you to not make this until you are ready to give it away. It's addictive, addictive, addictive. It's also exactly the kind of chocolate treat that the guys in my house clamor for and frankly prefer to just about any other kind of chocolate.
Biscoff Rocky Road
Makes 24 bars
8 oz. dark chocolate
6 oz. semi-sweet chocolate
12 T. unsalted butter, room temperature
1/4 C. golden syrup or light Karo syrup
8 oz. Biscoff cookies, crushed into large and small bits
1/2 C. chopped hazlenuts
1/2 C. chopped pecans
1/2 C. candied cherries
2 C. mini marshmallows
Line a 9x9" baking pan with foil draping extra foil over all four sides, and spray lightly with cooking spray.
Put the chocolate, butter, and golden syrup in a large heat proof bowl and place it over a simmering pan of water. Melt ingredients, stirring periodically.
Remove from the heat and add the cookies, nuts, cherries and marshmallows. Stir lightly, just enough to coat the ingredients, then pour into the prepared pan. Smooth the surface and set the pan in the refrigerator until firmed up. About 2-3 hours.
Once ready to serve, lift the foil from the pan and cut into squares. You can freeze the bars up to 1 month if desired. Let thaw 1 hour prior to serving.
*Recipe adapted from Nigella Lawson
Biscoff Cookies were provided generously by Lotus Bakeries. All opions expressed herein are my own.