So after a few slightly tiring weeks to mark the beginning of my second season in the Alps, I finally bring you my first proper blog post! And while it may be a complete cop out in terms of originality and skill, you will definitely thank me later.
I first came across this recipe at my old work as an alternative version of rocky road, and I have to admit there was a lot of initial scepticism. In no way, shape or form did this even resemble what I know and love to be rocky road. But, in fairness, I may actually be a convert albeit my changing the name to some slightly over descriptive and garbled version.
Since it is a recipe I have tried many a time and has only a few simple ingredients, I thought it would be an excellent way to test the baking facilities of my new flat. Fortunately I am one of those few seasonaires who actually has room to swing a cat in their accommodation, but that doesn’t stop me from using my blog as an excuse to moan. I mean surely it’s pretty standard for all staff kitchens to be equipped with a full set of the most up to date/ top of the notch baking equipment? Shocking. However I took it as a test of resourcefulness, and after using an empty pesto jar in place of a rolling pin and turning the oven to what I thought was a decent temperature (every marking had been rubbed off apart from the 250C, which is a little excessive) I had some form of successful traybake.
If I do say so myself, of course in all forms of modesty, it was rather delicious. I have always been an absolute sucker for this recipe, so I was hoping my slight obsession would be shared. Luckily I managed to catch the bake right at the point where it had just started to caramelise without being burnt, which meant it was chewy and also caramel-ly as well as having the slight crunch from the walnuts. And, on the whole, it is a fairly fool proof and speedy recipe; if you have the ingredients there is certainly nothing to stop you giving this a go if you’re a chalet host who is a bit stuck for afternoon tea. But whether you’re baking in the Alps or back at home either way I hope you enjoy!
Crunchy Chocolate Marshmallow Slice (makes approx. 16 slices)
- 200g digestives/ petite buerre biscuits
- 100g butter
- 100g marshmallows
- 50g walnuts
- 300g plain chocolate
- 1 tin condensed milk
- Preheat your oven to 180C/ 160C Fan (or just guess if you have no temperatures like me!)
- Crush the biscuits with the end of a rolling pin in a bowl until they form fine crumbs.
- Melt the butter in the microwave and pour over the biscuit crumbs. Stir together until the crumbs begin to stick together
- Pour the crumbs into a lined tin and press down over the base until it is level.
- Scatter over the walnuts, marshmallows and 100g of chocolate (you may need to chop into smaller chunks to get a more even distribution).
- Pour over the can of condensed milk and bake for around 15-20 minutes until melted and slightly caramelised (keep an eye on this, you may not need that much time). Leave to set and cool completely.
- Melt the rest of the chocolate and pour over the traybake. Leave to set and cut into slices.