Servings: 20
Calories: 293kcal
Equipment
- 28cm x 18cm slice tin (12in x 7in) or a 20cm square cake tin (8in)
- large bowl
- saucepan or microwave proof bowl/jug
Ingredients
- 600 g good quality white chocolate (I used 3 x 180g bars) broken into small squares
- 3/4 c dried cranberries (95g)
- 120 g raw and unsalted macadamia nuts cut in half
- 80 g unsalted pistachio nuts
- 180 g marshmallows halved
- 1/2 c freeze-dried strawberries (25g) (or cherries or raspberries) see notes
- optional: extra pistachios, freeze-dried berries or cranberries to decorate see notes
Instructions
- Line a 18cm x 28cm slice tin (or a 20cm square cake tin) with baking paper. Make sure the paper comes all the way up the sides so you can remove the Rocky Road easily once it has set.
- Place the dried cranberries, halved macadamia nuts and marshmallows, pistachios and freeze-dried berries into a large bowl. Stir to distribute them.
- Melt the white chocolate pieces: Place them into a microwave-proof bowl or jug. Heat, uncovered, on 40-50% power, stirring every 20-25 seconds, until there are only a few smallish pieces of chocolate left. Stir well as the residual heat will melt the remaining chocolate. Set aside to cool for 2-3 minutes otherwise if it is too hot it will melt the marshmallows. You can also melt the chocolate on the stovetop over low heat, either in a saucepan or double boiler.
- Once the chocolate is cooled slightly, pour it over the ingredients in the bowl and using a large clean metal spoon (or spatula) stir everything together gently until well combined and everything is coated in chocolate.
- Spoon the mixture into the prepared slice tin and spread out evenly, pressing down lightly as you go.
- Optional: Decorate the top of the rocky road by sprinkling over some crushed pistachios and crushed freeze-dried berries or extra dried cranberries.
- Place in the fridge for at least 1.5hrs or until completely set.
- Cut into slices or squares. Use a sharp knife and run the blade under hot water, drying well, before each cut. This will make slicing easier and give cleaner edges. I also recommend removing the rocky road from the fridge for 5-10 minutes before slicing too.
- Store the Rocky Road in the fridge in an airtight container. It will last for 2-3 weeks.
Notes
Nutritional Calculations are based on 20 pieces and is for each serve.
Ingredients you’ll need to make this recipe:
- White Chocolate - use a good quality chocolate that you enjoy eating as it is the main ingredient here (I use Cadburys, Lindt, Nestle or Whittakers)
- Marshmallows - I use the normal size marshmallows (Pascall brand here in Australia) and cut them in half using a knife or clean scissors. I use mostly pink but quite like a few white pieces too as they are a purer white than the creamy coloured white chocolate.
- Dried Cranberries - the sweet but tart flavour of dried cranberries help balance out the sweetness of the white chocolate in this recipe. Also dried cranberries and white chocolate are a great combination! In Australia, I buy the Ocean Spray brand which is readily available in all supermarkets. Look out for the 50% less sugar ones as they are better in this recipe.
- Macadamia and Pistachio Nuts - both these nuts pair beautifully with white chocolate. I cut the larger macadamias in half. I love the green colour of the pistachios in this slice as combined with the cranberries and white chocolate, it makes this rocky road look very festive. If you prefer not to use nuts, you can leave them out altogether or substitute with your favourite biscuits/cookies chopped into small pieces.
- Freeze-dried Berries - Freeze-dried strawberries (cut in half), cherries or raspberries are what I use in this slice. I mostly use strawberries or cherries if I can find them. Like the dried cranberries, these freeze-dried berries give a lovely tartness to this slice which is needed to balance out the sweetness of white chocolate. If you are not able to find these, then just substitute the amount in the recipe with extra dried cranberries.
Tips and Tricks for Success:
- Before adding the melted chocolate to the rest of the ingredients, use a spoon to stir the ingredients as this will help to mix them all up and distribute everything. This way you are less likely to end up with clumps of just one ingredient in the rocky road.
- Make sure you have let the melted chocolate cool slightly before adding to the remaining ingredients. If it is too hot it will melt the marshmallows.
- When you are ready to slice the Rocky Road, remove it from the fridge for 5 or so minutes as this will make slicing easier. I like to use a hot knife for cleaner slices - put the blade of the knife under hot water, then dry it. Repeat for every slice.
- Melting chocolate can be done in the microwave or on the stovetop, either in a saucepan or double boiler. It must always be done on a very low heat. Chocolate only needs minimal heat to melt so do it slowly and stir it often. I always take it off the heat when there are just a few little solid pieces left as by stirring it for a few more seconds, these last few pieces will melt from the residual heat in the already melted chocolate.
- To Store: Keep your Rocky Road in an airtight container in the refrigerator. It will keep for 2-3 weeks.
Nutrition
Calories: 293kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 35mg | Potassium: 230mg | Fiber: 2g | Sugar: 30g | Vitamin A: 26IU | Vitamin C: 73mg | Calcium: 71mg | Iron: 2mg
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