Rocky Road Bars

Ingredients for 1 servings:

• 180 g dark chocolate, chopped
• 75 g butter
• 100 g brown sugar
• 2 eggs, size M
• 90 g flour
• ½ tsp salt
• 120 g walnut kernels, roughly chopped
• 50 g mini marshmallows or large ones, cut into pieces

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

Chocolate-walnut-marshmallow pastries

Preheat oven to 180°C (top/bottom heat). Line a square baking pan (approx. 17 x 24 cm) with baking paper, ensuring it overlaps all around. Mix flour and salt. Melt butter and 120g chocolate over a bain-marie and let cool slightly. Stir sugar and eggs, one at a time, into the chocolate mixture until the batter is glossy. Quickly fold in flour and salt. Pour 3/4 of the batter into the pan and level it off. Bake on the middle rack for 20 minutes. Meanwhile, mix the nuts, remaining chocolate, and marshmallows into the remaining quarter of the batter. Remove the cake from the oven, spread the walnut-marshmallow batter on top, and bake for another 10-15 minutes. If necessary, switch to fan-assisted oven. The marshmallows should be golden yellow. Let the cake cool in the pan. Using the baking paper, lift the dough out of the pan, wrap it in aluminum foil, and refrigerate overnight. Then cut into cubes or bars as desired. Three times the amount is plenty for a whole baking tray or the oven tray.