Rocky Road- just a little bit fancier!
Well, I did promise some more Christmas treats and here it is – White Chocolate Rocky Road. I have confessed my love of white chocolate before and this version of Rocky Road is just a little bit fancy, with pistachios and craisins adding in a touch of christmas colour. This one really is easy to make; the biggest dilemma is not popping the marshmallows into your mouth as you are going (or is that just an issue for me?) This post will be a quickie, and is actually an avoidance from doing cleaning packing and general organising!
Start by lining a 20cm square cake tin with baking paper. Now halve the marshmallows (carefully avoiding stuffing too many into your mouth!), add in the coconut and craisins and nuts. Pistachios give a lovely balance of colour but they are pricey, especially if you are lazy like me and buy the preshelled ones, so you can leave them out if you prefer. I used brazil nuts in this version as they are a current snack obsession, but you can also use macadamia nuts. Just chop roughly.
Mix them all together. Melt two blocks of white chocolate in a double boiler. Again, I have told you about my love of Milky Bar chocolate and that is ALWAYS my white chocolate of choice, but you can choose whichever brand you prefer. I use a double boiler rather than microwave for white chocolate as it can seize more easily. Once melted, pour chocolate over your chopped ingredients and quickly stir to mix and pour into prepared tin.
Pop into the fridge to set for a couple of hours then turn out onto a board and cut into squares. This will store well in the fridge in a sealed plastic container (use an opaque one, then the boys can’t see what delicious treats are inside!)
Here’s the White Chocolate Rocky as part of a gift box that I made last week along with the Candy Cane Chocolate Truffles and another little favourite, White Almond Clusters. Enjoy!
- 250g marshmallows, halved
- 100g craisins
- 100g brazil nuts or macadamias, roughly chopped
- 60g pistachios
- ⅓ cup desiccated cocnonut
- 2x 180g white chocolate
- Line a 20cm cake tin with baking paper and set aside.
- Combine all ingredients except chocolate into a bowl and mix well to combine.
- Melt chocolate and pour over ingredients, working quickly to coat all the nuts and marshmallow. Pour into the prepared cakes tin and allow to set in the refrigerator before slicing.