Christmas Rocky Road
Super simple Christmas rocky road that you can whip up in no time. Loaded with dark and white chocolate, ginger nuts, mini marshmallows and a few festive add-ins, these make the perfect edible gift for the festive period!
Servings: 16 squares
Calories: 345kcal
Equipment
- Heatproof bowl
Ingredients
- 10 ounces dark chocolate (60-70% cocoa solids) 275g
- ½ cup salted butter 113g
- 3 tablespoons golden syrup
- 7 ounces ginger nuts/ginger snaps 200g
- 2 cups mini marshmallows 100g
- ½ cup dried cranberries 60g, plus a few more for the top
- ⅓ cup chopped pistachios 50g, plus a few more for the top
- zest of 1 orange
To finish
- 7 ounces white chocolate 200g
- 1 ounce dark chocolate 30g
Instructions
- Line a 8x8 baking pan with greaseproof or parchment paper and set aside.
- Place the chocolate, butter and golden syrup into a medium heavy-based saucepan. Heat over a low heat, stirring frequently, until fully melted. Take care not to overheat this - it should only be warm, not hot. I usually remove the pan from the heat before everything is melted and let it continue to melt in the residual heat.10 ounces dark chocolate (60-70% cocoa solids), ½ cup salted butter, 3 tablespoons golden syrup
- Place the ginger nuts into a large freezer bag and bash them with a rolling pin until you have a chunky rubble - ensure you have some large pieces as well as crumbs.7 ounces ginger nuts/ginger snaps
- Stir the ginger nuts into the just warm chocolate mixture, followed by the mini marshmallows, dried cranberries, chopped pistachios and orange zest. Mix well.2 cups mini marshmallows, ½ cup dried cranberries, ⅓ cup chopped pistachios, zest of 1 orange
- Pour the rocky road mixture into the prepared pan and place in the fridge whilst you get the topping ready.
- Place the white chocolate into a small heatproof bowl and place over a pan of simmering water. Stir occasionally until melted.7 ounces white chocolate
- In another small bowl, place the dark chocolate and set over a pan of simmering water. Stir occasionally until melted.1 ounce dark chocolate
- Remove the rocky road from the fridge. Pour the white chocolate over the top and working quickly with a spatula, spread it out over the top of the rocky road. You might get a few streaks of dark chocolate showing through but don't worry as you're going to pour more dark chocolate on top.
- Drizzle the dark chocolate in lines going in one direction over the top of the white chocolate. Run a toothpick/cocktail stick through the dark chocolate in the opposite direction to your lines to swirl the dark chocolate into the white.
- Sprinkle a few extra dried cranberries and chopped pistachios over the top. Place in the fridge to set for at least 4 hours.
- When set, grab the edges of the parchment paper and pull the rocky road out of the baking pan. Cut into 16-25 squares and enjoy!
Notes
- If you don't like dark chocolate, feel free to use semi-sweet instead. Milk chocolate is not recommended by itself but you could try mixing it with some dark chocolate.
- Get creative and vary your add-ins for your own unique version of rocky road!
- Ensure you don't overheat the chocolate mixture - you don't want to burn the chocolate or get it so hot that you melt the marshmallows.
Nutrition
Calories: 345kcal | Carbohydrates: 40.2g | Protein: 3.2g | Fat: 19.9g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.1g | Cholesterol: 19.2mg | Sodium: 76mg | Potassium: 218.3mg | Fiber: 2.3g | Sugar: 29.5g | Vitamin A: 51.1IU | Vitamin C: 0.7mg | Calcium: 51.1mg | Iron: 3mg