This is one of those fun, easy recipes that takes a whole lot of wonderful things and combines them. How can you go wrong?
Rocky Road
We’ve been making this around Christmas time for years, but it’s become so popular we now make it all year round. Feel free to play around with different flavour options: swap out the nuts for macadamias or roasted peanuts, chop up some fruit jubes... A handful of pretzels give a wonderful crunch, too!
Makes 20–30 pieces
INGREDIENTS
100g dried cranberries
75g mini marshmallows
50g whole shelled pistachios
50g whole raw almonds
10g freeze-dried whole raspberries, plus extra for the topping
600g dark chocolate melts
40g shortening
METHOD
1 Line a 18cm x 28cm slice tin with baking paper.
2 Measure all the ingredients apart from the chocolate and shortening into a large dry metal bowl.
3 Melt the chocolate and shortening together in a small saucepan, stirring every now and then until combined.
4 Pour the chocolate over the ingredients in the metal bowl and stir well with a metal spoon.
5 Pour the chocolate mixture into the lined tray, and use the back of a spoon or a palette knife to spread it out into the corners and flatten the top. You do need to work quickly, as the chocolate will start to set.
6 Sprinkle a crushed handful of freeze-dried raspberries over the top.
7 Leave to set at room temperature. Don’t be tempted to put in the fridge, as it will become too hard to cut.
8 When set, cut up into little squares with a sharp knife.
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