This decadent twist on traditional rocky road is one of my absolute favourite Christmas treats – it’s packed with flavour, texture and makes the perfect Christmas gift.
This rocky road screams summer, sunshine and Christmas indulgence. Packed with flavour and texture, every single bite is different – wondering what flavour will hit you next is part of the fun. This treat is packed with marshmallows, dried cranberries, pistachios and freeze-dried strawberries and raspberries, all wrapped up in good-quality white eating chocolate – good, huh?
Like all good rocky road recipes, this is super quick and easy to prepare – its’ one of those wonderful treats you can pull together in the blink of an eye. Simply melt the chocolate, toss in the ‘rocky’ treats (leaving a little to use as topping), mix it all together and smooth into a pan.
While the quality of the ingredients makes this treat a little expensive to make, it’s definitely well worth the effort – the decadence and quality of the ingredients shine through. My tip? Cut the rocky road into slightly smaller than usual pieces so it goes a little further. Then simply bundle up in little bags for gifting, or pop them on a pretty Christmas platter to serve on Christmas Day.
- 800g good-quality white chocolate, chopped
- 2 cups (240g) marshmallows, halved
- 1 cup (150g) dried cranberries
- 1 cup (30g) freeze-dried raspberries
- 1 cup (30g) freeze-dried strawberries
- 1 cup (120g) shelled pistachio nuts, chopped
- Grease and line a 20cm slice tin with baking paper.
- Place chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Melt until smooth.
- When chocolate us smooth and melted, remove from the heat and stir through the marshmallows and 3/4 cup of each of the cranberries, raspberries, strawberries and chopped pistachios. Stir until well combined.
- Pour mixture into slice tin and scatter the remaining dried fruit and nuts over the top, pressing down lightly to ensure everything sticks together.
- Refrigerate for at least one hour before cutting with a hot, sharp knife. Store in an airtight container in the fridge.