Christmas Rocky Road
Christmas rocky road is the perfect festive treat! It's full of spiced biscuits, dried fruit, toasted nuts, orange chocolate, marshmallows & Turkish delight.
Servings: 16 Pieces
Equipment
- 8" Square Baking Tin
- Large Mixing Bowls
Ingredients
Chocolate Base
- 400 g Dark Chocolate (72% Is Best)
- 200 g Unsalted Butter
- 100 g Golden Syrup
- ¼ tsp Fine Sea Salt (Plus Extra To Sprinkle On Top)
- Zest Of 1 Orange
Mix Ins
- 150 g Ginger Nut Biscuits
- 150 g Marshmallows (See Notes)
- 150 g Turkish Delight (See Notes)
- 100 g Toasted Nuts (See Notes)
- 70 g Glace Cherries
- 50 g Dried Cranberries
Instructions
- Grease & line an 8" square with baking paper then set to one side.
Chocolate Base
- Roughly chop the chocolate & butter then place into a heatproof along with the golden syrup & salt. Set over a pan of barely simmering water then cook until just melted, stirring regularly.
- Once the chocolate's melted, take the bowl off the heat then stir in the orange zest. Set to one side & leave to cool whilst you prepare the mix ins.The chocolate shouldn't be too hot as it will melt the marshmallows & Turkish delight. Make sure to let it stand for 5 minutes or so.
Mix Ins
- Add the ginger nut biscuits into a large mixing bowl then use the end of a rolling pin to roughly crush them. Don't crush them too small though!
- Cut the marshmallows into 2 cm pieces then add into the bowl of biscuits.I like to use a pair of scissors to cut the marshmallows.
- Roughly chop up the Turkish delight, nuts & glace cherries then add in the dried cranberries. Give the mix ins a stir, so that everything's evenly distributed.
- Next, add the melted chocolate into the bowl of mix ins then use a spatula to stir well, to combine.
- Transfer the rocky road mix into the lined tin then gently press into an even layer, using a palette knife.
- Sprinkle a pinch of sea salt over the top of the rocky road then leave to set in the fridge for at least 3 hours.
- Once set, take the rocky road out of the tin then cut into squares, using a sharp knife.
Notes
1. Chocolate - If you're not a fan of dark chocolate, you can use milk chocolate instead or use a mix of milk & dark chocolate! Just make sure to use a good quality chocolate.
2. Marshmallows - I like to use regular sized marshmallows for rocky road, as we can cut them into chunky pieces. Feel free to use mini marshmallows if you'd prefer though.
3. Turkish Delight - I used Fry’s Turkish delight for this recipe, which is chocolate covered. For 150 grams, you’ll need 3 bars. Other brands will work as well though.
4. Toasted Nuts - I used a 50/50 mix of Brazil nuts & macadamia nuts but you can use pretty much whatever type of nut you like! If your nuts haven't been toasted already, I'd recommend doing it yourself as they'll taste better. To toast nuts, bake them in a 180°c/356°f for 4-6 minutes until golden brown. Alternatively, toast them in a frying pan, over a medium heat until golden brown.
5. Biscuits - Feel free to use digestive biscuits instead of ginger nuts if you'd prefer. Or use gingerbread for a festive alternative!
6. Storage - Rocky road should be stored in an airtight container & is best eaten within a week. If the weather's warm you'll need to store your rocky road in the fridge.