I pulled a recipe out of a Self magazine at least four years ago and have wanted to make it a million times – I never seemed to have the right ingredients. It was a Nigella Lawson holiday goodie and because of how much I enjoy watching her eat food, I figured what she bakes must be incredible. Today I searched for these specific ingredients in Giant only to realize they were un-findable, as in not there. I decided, undeterred, that I’d try it with easier-to-find swaps. As always, perseverance pays off.
So good. Chopped sugar cones as well as the almonds and dried cherries were all swaps – but the base was kept the same. Just as chewy as promised with easy to find ingredients. Like any no-bake dessert, this was easier than a boxed cake or brownie mix and would be great to do with kids (let them have a go at crushing the cones and almonds – see tip below).
Is your kid an honor student at so-and-so middle school? Then they deserve a plate of these when they come home. Do you not have kids, think those bumper stickers are annoying, and really like chocolate? This snack is for you, as well. With barely any redeeming ingredients, this is plain old sugary sweet, fattening comfort food. Everything in moderation is what my Mommom always said and she might just have had this rocky road in mind.
Makes 36-48 small bars
2 c. semisweet or bittersweet chocolate chips
12 tbsp. butter
1/4 c. corn syrup
2 c. crushed sugar cones (1 box)
1 c. roasted almonds, crushed or chopped
2 1/2 c. mini marshmallows
1 c. dried cherries
*To crush sugar cones and almonds, place inside plastic freezer bag and pound with a rolling pin or the bottom of a pot.
1. Melt chocolate, butter and corn syrup in a large saucepan or pot over low heat, stirring frequently, until melted and smooth.
2. Line a 9×12 in. baking dish with foil. Add cones, almonds, marshmallows and cherries and stir until evenly coated with chocolate mixture.
3. Scrape mixture into prepared dish and smooth into corners and across the top with a spoon or spatula.
4. Cover with plastic and chill 1 -2 hours or until firm. Cut into squares and dust with powdered sugar. To do this use a flour sifter or a mesh sieve.