Nigella Lawson's rocky road bars are a 'doddle to make' with just 6 ingredients

With summer picnic and barbecue plans well underway, these rocky road bars will be a key addition to your seasonal recipe repertoire. 's quick and easy recipe uses just six ingredients and keeps things extremely simple for a everyone will love.

Sharing the from her book Nigella Express online, the renowned author said: "A doddle to make, and easily transportable, a batch of these has saved me often when I have to go somewhere with a sweet treat in hand. Bear in mind that rocky road, which indeed used to be known as chocolate refrigerator cake, and often still is, does need to set in the fridge for a good few hours or overnight." This recipe makes 24 bars and will keep for about one week when stored in an airtight container or in the fridge in hot weather. Just dust with icing sugar before serving for an extra-fresh look.

Nigella Lawson's rocky road bars

Ingredients

• 125g of soft butter
• 300g of dark chocolate (minimum 70% cocoa solids) broken into pieces
• Three tablespoons of golden syrup
• 200g of rich tea biscuits
• 100g of mini marshmallows
• Two teaspoons of icing sugar (for dusting)

Method

Start by slowly heating the butter, chocolate and golden syrup together in a sturdy, thick-bottomed saucepan until the ingredients have fully melted and combined. Once smooth, measure out approximately 125ml (half a cup) of the mixture and set this portion aside for later use.

Next, place the biscuits inside a freezer bag and use a rolling pin to crush them. Aim for a mix of fine crumbs and larger, uneven chunks to provide texture.

Stir the crushed biscuits-both the small fragments and bigger pieces-into the chocolate mixture still in the saucepan. Once incorporated, mix in the marshmallows.

Transfer the entire mixture into a square foil tray measuring roughly 24 centimetres (nine inches) across. Use a spatula to press the mixture down evenly into the tray. Take the reserved melted chocolate mixture and pour it over the top, smoothing it out to form a glossy layer.

Place the tray in the fridge and allow it to chill for a minimum of six hours, or preferably overnight, until it sets completely.

Once firm, cut the slab into twenty-four finger-sized portions. To finish, dust lightly with icing sugar, using a tea strainer or fine sieve to achieve an even coating.