Rocky Road Bars

Pour the flour out onto a work surface and make a well in the center. Cut the butter into cubes and sprinkle around the outside of the flour. Sprinkle the sugar and salt over the flour and place the egg yolk in the center. Chop until crumbly with a dough scraper or a pastry knife and knead by hand to make a smooth dough. If needed add a little cold water or flour. Wrap in plastic and refrigerate for about 30 minutes.

Preheat the convection oven to 180°C (approximately 350°F). Line the baking pan and a baking sheet with parchment paper.

Knead the dough again briefly and roll out 4-5 mm (approximately 1/4 inch) thick. Cut out dough in the size of the bottom of the baking pan. Lay inside, prick several times with a fork and bake in the oven for 15-20 minutes until golden brown. Place the remaining dough on the baking sheet for the topping. Sprinkle the almonds over the dough and bake in the oven until golden brown, 15-20 minutes. Remove the finished dough and let cool completely. Break the dough on the baking sheet into small cookies. Coarsely chop the pistachios.

For the chocolate filling, chop the chocolate and melt with the cream in a bowl over a hot water bath. Cut the butter into small pieces. Remove the chocolate from the heat and stir in the butter. Let cool slightly, then stir in the pieces of cookies, pistachios, almonds and marshmallows. Spread over the base in the baking pan. Cover and refrigerate overnight to chill and solidify.