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Squares of white chocolate rocky road

White chocolate rocky road

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  • Preparation and cooking time
    • Prep:
    • plus at least 2 hrs chilling
  • Easy
  • Makes 16 squares

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
Nutrition: Per serving
NutrientUnit
kcal325
fat17g
saturates10g
carbs38g
sugars30g
fibre1g
protein4g
salt0.2g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, Homemade Christmas 2021

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