Crosbie Fowler Cooking

Christmas Rocky Road

Name: Christmas Rocky Road
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 18 servings
Cuisine: Christmas
Ingredients: 400 g milk chocolate (or 360g); 200 g dark chocolate (45-55% cocoa) (or 180g); 200 g macadamia nuts (raw and unsalted, cut in half); 200 g marshmallows (cut into halves and quarters); 120 g Turkish delight (chocolate covered or plain - chop up into 1-2cm pieces if you have larger sizes); 50 g pistachio nuts (unsalted); 10 g freeze-dried raspberries (see note 1); 1 tbsp pistachio nuts (extra) (for decorating); 2 tsp dessicated coconut (optional)

Christmas

Sweet Treats

18 servings

porsjoner

25 minutes

aktiv tid

1 hour 25 minutes

total tid

Start matlaging

Ingredienser

400 g milk chocolate (or 360g)

200 g dark chocolate (45-55% cocoa) (or 180g)

200 g macadamia nuts (raw and unsalted, cut in half)

200 g marshmallows (cut into halves and quarters)

120 g Turkish delight (chocolate covered or plain - chop up into 1-2cm pieces if you have larger sizes)

50 g pistachio nuts (unsalted)

10 g freeze-dried raspberries (see note 1)

1 tbsp pistachio nuts (extra) (for decorating)

2 tsp dessicated coconut (optional)

Fremgangsmåte

Line the baking tin with baking paper. Make sure the baking paper has good over hang so that you can easily pull the rocky road out of the tin once it sets. Set aside.

Place the macadamia nuts, marshmallows, Turkish delight and pistachio nuts into a large bowl and stir to mix them up. Set aside.

To melt the chocolate: Break the chocolate into small pieces and microwave on a low heat setting in 30 second bursts, stirring each time, until the chocolate is just melted. This can also be done in a pot over a very low heat, or over a double boiler (bain-marie). Make sure you stir the chocolate all the time until it has just melted.Pour the just melted chocolate into the bowl of nuts, marshmallows and Turkish delight, and using a large spoon, stir gently so that all the ingredients are coated well in chocolate. Pour the rocky road mixture into the baking tin and even it out around the tin using the spoon. Decorate the top while the chocolate is still soft by placing the extra pistachios all over, pressing them into the chocolate slightly. Repeat with the freeze dried raspberries. With the last 2-3 raspberries, I like to crush them with my fingers and sprinkle this all over the top. Lastly sprinkle with desiccated coconut (optional). Cover and refrigerate for at least 1 hour or until set.Remove from the fridge and lift the set rocky road out of the tin onto a flat chopping surface. Using a large sharp knife, cut widthways into 6 even slices. These longer slices are great for gifts. Otherwise you can cut each of the slices into 3 or 4 serving size pieces.Store the rocky road covered in the refrigerator for up to 3 weeks. Rocky road can also be frozen for up to a month.

Næringsinnhold

Porsjonsstørrelse

Kalorier

334 kcal

Totalt fett

22 g

Mettet fett

9 g

Umettet fett

Transfett

Kolesterol

1 mg

Natrium

21 mg

Totalt karbohydrater

35 g

Kostfiber

4 g

Totalt sukker

25 g

Protein

4 g