When we’re off camping or on holiday, I like to take a good supply of snacks along as I think not buying snacks is a great way of saving money you can spend on things that will actually be remembered in years to come. In the midst of packing and getting ready for a holiday, however, is the wrong time to start a baking marathon, so I always opt for easy recipes – things that come together quickly and require little effort, but that will keep well. One such recipe is Rocky Road Marshmallow Bars.
We don’t eat Rice Crispies frequently because I don’t think they’re very filling – just a vehicle for milk, really, – but they work perfectly for this recipe. You can also add other items to it, but I like chocolate chips and marshmallows – extra marshmallows – because I like Rocky Road in most of it’s guises!
Give the melted marshmallows a few seconds to cool down so that the chocolate and additional marshmallows don’t simply melt in. Some may, making those bits of the marshmallow crispy more chocolatey, but that’s hardly a bad thing.
Another benefit of these sweets is that they take up a bit of space,so you’ll have plenty room for souvenirs and holiday trinkets on the way back 
- 150g Mini Marshmallows
- (+50g) Mini Marshmallows
- 45g Butter
- 200g Rice Crispies
- 100g Chocolate Chips
- Add the butter and 150g marshmallows to the Thermomix bowl
- Boil on Speed 2/110C/2 mins till most of the marshmallows are melted
- Add Rice Crispies and mix reverse speed 2 for 20 seconds
- Leave to cool for 30 seconds then add the extra marshmallows and chocolate chips
- Mix for reverse speed 2/ 20 seconds
- Tip out into a bowl and press down to flatten
- Refrigerate for 3 hours, then cut into blocks and keep in an airtight container.
- Best eaten within a day or two, but can last a little longer, though the rice crispies become soft.
