Well…there’s not really too much I can say about this recipe except it’s EASY to make and EASY to eat!
Most of you know what Rocky Road is, but for those new to baking or from a ‘far away land’ it’s usually simply nuts, marshmallows, coconut and crushed biscuits folded into melted chocolate and then set in the fridge, easy, peasy!
For this one, I’ve used whole almonds and delicious little dried cranberries. 🙂
Rocky Road is great for a bake sale and makes a thoughtful gift. It makes a colourful addition to a birthday table or just a yummy treat to enjoy with a cuppa or whilst watching a late night movie.
INGREDIENTS
250 g dark chocolate (In a block or buttons)
125 g butter
½ cup / 70 g whole, blanched almonds
x 8 / 80 g plain biscuits
1/3 cup / 30 g shredded coconut
1/3 cup / 45 g dried cranberries
2 cups / 180 g large marshmallows or 1 ½ cups / 90 g mini marshmallows
½ teaspoon vanilla essence
Serves 12
Notes
- I used ‘Vanilla Wine’ biscuits for this recipe but I’ve also used ‘Coconut Krispies’ and ‘Gingernuts’. Just use your favourite kind!
- Also, I used dark chocolate with 50% cocoa content. If you love dark chocolate, go for it and go darker, using 60% or even 72%(Whittakers have all of these).
- If you prefer, you can switch the dark for milk chocolate.
- Also, if you prefer, you can switch the almonds for walnuts.
STEP BY STEP
First, place an oven rack in the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven.
Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper and lightly spray it with non-stick cooking spray. Set aside.
- Tip – Lightly spraying the tin before adding the paper helps the paper to not move around when fitting it.
- If you like it higher, use a smaller tin.
Next, melt the chocolate…
Find a heatproof bowl that fits snuggly into the top of a small saucepan.
Break up the chocolate and place the pieces (or, if using them, the buttons) in the bowl.
Also, chop the butter into small cubes and add that to the chocolate.
Fill 1/3 of the saucepan with water and then set the bowl on top again. Check that the water isn’t touching the bottom of the bowl and if it is, tip some out.
Remove the bowl again and bring the water to the boil. Once boiling turn down the heat to medium/low or to where the water is simmering.
Place the bowl of chocolate back on the saucepan and stir often (especially the sides and bottom so it doesn’t stick and burn), until all the chocolate has melted.
Once done, pour the melted chocolate and butter into a medium-sized bowl.
Spread the almonds out on an oven proof tray and…
…place them in the oven to toast for around 8 minutes or until they are two shades darker (tossing them halfway through).
Leave them aside to cool down a little.
Next, roughly chop up the biscuits and…
…add them to the chocolate.
Add the coconut and the dried cranberries to the chocolate and the biscuits. (If you’d like to sprinkle some coconut on top later, leave 1 tablespoon aside.)
If you are using large marshmallows, cut them in half (or quarters if you like a less ‘bulky’ looking rocky road).and…
…add them (or the mini ones, if using them) and the almonds, to the bowl with the rest.
Add the vanilla, and stir it all together well.
Spoon it into the lined tin, moving the marshmallows around until it looks fairly even all over.
If you’ve set aside some coconut, sprinkle it all over the top and then pop it in the fridge to set for at least 1 hour.
Once it has set hard, cut it into as many pieces as you wish!
- If you like you can use a damp cloth to wipe the knife between cuts, for ‘cleaner’ cuts.
Yum!
Keepin’ it fresh – Store in an airtight container, in the pantry, for up to a week.
Related Posts…
Toasted Walnut Chocolate Brownie
Chocolate Rocky Road
Ingredients
- 250 g dark chocolate In a block or buttons
- 125 g butter
- ½ cup / 70 g whole blanched almonds
- x 8 / 80 g plain biscuits
- 1/3 cup / 30 g shredded coconut
- 1/3 cup / 45 g dried cranberries
- 2 cups / 180 g large marshmallows or 1 ½ cups / 90 g mini marshmallows
- ½ teaspoon vanilla essence
Instructions
- Place an oven rack in the centre of the oven and turn it to 160°C fan/convection oven or 180°C conventional oven.
- Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper and lightly spray it with non-stick cooking spray. Set aside.
- Find a heatproof bowl that fits snuggly into the top of a small saucepan.
- Break up the chocolate and place the pieces (or, if using them, the buttonin the bowl. Also, chop the butter into small cubes and add that to the chocolate.
- Fill 1/3 of the saucepan with water and then set the bowl on top again. Check that the water isn't touching the bottom of the bowl and if it is, tip some out.
- Remove the bowl again and bring the water to the boil. Once boiling turn down the heat to medium/low or to where the water is simmering.
- Place the bowl of chocolate back on the saucepan and stir often until all the chocolate has melted. Once done, pour the melted chocolate and butter into a medium-sized bowl.
- Spread the almonds out on an oven proof tray and place them in the oven to toast for around 8 minutes or until they are two shades darker (tossing them halfway through). Leave them aside to cool down).
- Roughly chop up the biscuits and add them to the chocolate.
- Add the coconut and the dried cranberries to the chocolate and the biscuits. (If you'd like to sprinkle some coconut on top later, leave 1 tablespoon aside.)
- If you are using large marshmallows, cut them in half and add them (or the mini ones, if using theand the almonds, to the bowl with the rest.
- Add the vanilla, and stir it all together well.
- Spoon it into the lined tin, moving the marshmallows around until it looks fairly even all over.
- If you've set aside some coconut, sprinkle it all over the top and then pop it in the fridge to set for at least 1 hour.
- Once it has set hard, cut it into pieces.
- Store in an airtight container, in the pantry, for up to a week.
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