Choca Blockas
Indulge in the ultimate no-bake treat with these irresistible Choca Blockas! Bursting with layers of rich dark and creamy milk chocolate, these textured bars are loaded with crunchy digestive biscuits, gooey mini marshmallows, nutty chopped almonds (or your favorite nuts), and sweet pops of dried fruit. A hint of golden syrup brings a luscious caramel-like depth to every bite, while optional sprinkles add a festive touch for any occasion. Quick and easy to prepare in just 15 minutes, this versatile recipe is perfect as a crowd-pleasing dessert, a decadent snack, or a make-ahead holiday gift. Refrigerate to enjoy chilled, or let them soften slightly at room temperature for a melt-in-your-mouth experience. Discover this decadent twist on classic rocky road bars for the ultimate chocolate lover’s delight!
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Recipe Information
Ingredients
- 300 grams dark chocolate
- 150 grams milk chocolate
- 125 grams unsalted butter
- 2 tablespoons golden syrup
- 200 grams digestive biscuits or graham crackers
- 100 grams mini marshmallows
- 75 grams chopped nuts (e.g., almonds, hazelnuts, or walnuts)
- 50 grams dried fruit (e.g., raisins or chopped apricots)
- 2 tablespoons sprinkles or edible decorations (optional)
Instructions
Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
Break the dark chocolate and milk chocolate into small pieces and add them to a heatproof bowl along with the butter and golden syrup.
Place the bowl over a saucepan of simmering water (double boiler method). Stir continuously until everything is melted and smooth. Remove from heat and let cool slightly.
While the chocolate is cooling, place the digestive biscuits in a resealable plastic bag and crush them with a rolling pin into small pieces. Avoid making the crumbs too fine; some chunks are good for texture.
In a large mixing bowl, combine the crushed biscuits, mini marshmallows, chopped nuts, and dried fruit. Pour the slightly cooled melted chocolate mixture over the dry ingredients and stir to coat everything thoroughly.
Transfer the mixture into the prepared baking pan. Use the back of a spoon to press it down evenly, ensuring the mixture is compact and level.
If using sprinkles or edible decorations, scatter them evenly over the top and press lightly to adhere.
Refrigerate for at least 2 hours, or until set and firm.
Once set, use the parchment paper overhang to lift the Choca Blockas out of the pan. Place on a cutting board and slice into 12 bars or squares.
Store in an airtight container in the refrigerator for up to a week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
5446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 591.3 g | 215% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 400.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 754 mg | 58% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 3918 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
