White chocolate rocky road
- Cate Dixon
Save recipe
Makes 16 squares
Easy
Prep: 15 mins
plus at least 2 hrs chilling
A star rating of 4.2 out of 5.5 ratingsRate
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Give standard rocky road a Christmas twist with pistachios, cherries, custard creams, white jazzies and seasonal dried fruit. It's a great festive treat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
80g butter
plus extra for the tin
-
450g white chocolate
broken into chunks
-
200g custard creams
broken into quarters
-
50g shelled unsalted pistachios
roughly chopped
-
75g dried cherries
-
150g pink and white marshmallows
(ensure vegetarian, if needed)
-
40g white chocolate jazzies
-
1 tsp sprinkles
of your choice
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Nutrition: Per serving
- kcal325
- fat17g
- saturates10g
- carbs38g
- sugars30g
- fibre1g
- protein4g
- salt0.2g
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Method
-
step 1
Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth.
-
step 2
Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
-
step 3
Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.
Recipe from Good Food magazine, Homemade Christmas 2021
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A star rating of 4.2 out of 5.5 ratings
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