<http://schema.org/recipeInstructions>
"1) Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 110ml of this melted mixture and put aside.\r\n2) Put the biscuits into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.\r\n3) Fold the biscuit pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.\r\n4) Pour into a 23cm square foil tray and flatten with a spatula. Pour over the reserved 110ml of melted chocolate mixture and smooth the top.\r\n5) Refrigerate for about 2 hours or overnight. Cut into squares to serve.\r\n\r\n6) Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.\r\nRecipe from Nigella Express by Nigella Lawson (published by Chatto &amp; Windus)\r\nVisit Nigella's site."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/rocky-road-crunch-bars.html>