Christmas Rocky Road

March 17, 2016

We love to kick off the Festive Season in our house with some Christmas Cooking. One of my favourite recipes is Christmas Rocky Road and the best bit is I don’t even have to turn the oven on. The kids and I make these for teacher gifts and they are always a hit.

INGREDIENTS

Makes: 24 bars

  • 250 grams dark chocolate
  • 150 grams milk chocolate
  • 175 grams soft butter
  • 4 tablespoons golden syrup
  • 200 grams amaretti biscuits
  • 150 grams of mixed pistachio and brazil nuts (shelled)
  • 150 grams red glace cherries
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • edible glitter

METHOD

  1. Chop both sorts of chocolate small and put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
  4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
  5. Tip into a foil tray (I use one 236mm x 296mm), smoothing the top as best you can, although it will look bumpy.
  6. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
  8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.

ADDITIONAL INFORMATION

MAKE AHEAD TIP: Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.

FREEZE AHEAD TIP: Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.

Thank you Nigella Lawson for a great recipe.