Snickers Rocky Road

I’m interrupting my ‘healthy snack’ series this week, to bring you an extra special treat. I say “interrupting”, as this treat far from healthy, and its nut and sugar content would probably entice a sternly worded letter from your child’s teacher if you sent a piece along in their lunchbox.

But it is delicious.

And sometimes, particularly when one’s sleep is being interrupted by the overnight feeding demands of a newborn, we need to treat ourselves with a little deliciousness.

This rocky road still has the all chocolate and marshmallow hallmarks of the traditional version , but is jazzed up with snickers bars – creating a rather tasty chocolate / nut / caramel combination. The added bonus being that a batch can be made in a matter of moments.

So friends, I suggest you go and make a batch of this snickers rocky road and treat yourself today. Bearing in mind that because it is not school lunch-box friendly, there will be plenty for the grownups to indulge in at home!

You’re welcome!

Snickers Rocky Road

  • 280g marshmallows
  • 280g chopped snickers bars
  • 1 cup rice bubbles / puffed rice
  • 1/2 cup roasted peanuts
  • 350g milk chocolate, melted
  1. Line a slice tray with baking paper.
  2. Place the marshmallows, snickers bars, rice bubbles and peanuts in a large bowl. Pour over melted chocolate, and stir to combine well.
  3. Spoon into the prepare tray, and place in the fridge for a few hours (or overnight) to set.
  4. Slice and serve.

 

Cherry & Seed ANZAC Slice

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We kept things low-key this ANZAC day, opting for silent and personal reflections on the significance of the day – rather than heading out with the crowds for the Dawn Service or a game of two-up.

There was, however, an opportunity to pay tribute to an ol’ classic of the day – the ANZAC biscuit.

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Although, on this occasion, I made a slice instead of individual biscuits. It had all the usual ANZAC biscuit characteristics – with oats, coconut and golden syrup making their star appearances. But it had a few new flavours also – with wild cherries and various seeds being thrown into the mix.

IMG_8073 The result being a rather lovely little slice that we have been nibbling on most of the day.  A handy addition to the kids’ lunchboxes this week too, I suspect.

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Cherry & Seed ANZAC slice

  • 1 cup rolled oats
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 2/3 cup dessicated coconut
  • 1/2 cup seed mix
  • 125g butter
  • 2 tbs golden syrup
  • 2 tbs boiling water
  • 1/2 tsp bicarb soda
  1. Preheat oven to 170C and line a slice pan with baking paper.
  2. Combine the oats, flour, brown sugar and coconut in a bowl – then stir through the cherries and seeds.
  3. Meanwhile, melt the butter and golden syrup in a small saucepan over a low heat. Remove.
  4. Add the boiling water to the bicarb soda, and stir. Then add to the golden syrup mixture (careful – it will bubble up).
  5. Pour the wet ingredients into the dry ingredients, and stir until combined.
  6. Spoon into the prepared slice tray, and bake for 20-25 minutes or until golden brown. Allow to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
  7. Slice and serve.

What about you? How did you commemorate ANZAC day?

Other ANZAC baking ideas you might like to try: