Christmas Rocky Road

There are 3 long cut slices of rocky road upright in a tin, with some smaller squares of rocky road in front.

Rocky Road is one of the easiest treats to make. It is wonderful to have on hand during the festive season and also makes a very welcome homemade gift which will be popular amongst your friends and family.

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Prep Time: 25

Chill Time/Refrigerate: 1

Total Time: 1 25

Course: Dessert, Snack

Cuisine: Australian

Keyword: chocolate, christmas rocky road, rocky road, rocky road slice

Servings:

Calories: 334kcal

Author: Katrina | Katy's Food Finds

Equipment

slice tin (18cm x 27.5cm approximately ) (7in x 11in approximately ) or a 20cm square baking tin (8in)
2 large bowls (one microwaveable) or 1 large bowl and a saucepan

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

Metric - US Customary

Instructions

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.

Notes

Note 1: Store any open packets of freeze-dried fruits in the freezer in a sealed bag. This is by far the best way to store any unused freeze-dried ingredients. If you leave half-used packets in your pantry, they will soften. Freezing them keeps them in the best condition and you can use them again directly from the freezer. 😊

Nutrition

Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!