The traditional rocky road dessert is a mixture of biscuits, marshmallows, raisins and chocolate but this variation changes things around a little to make a cute red, white and green dessert that is perfect to distribute as an easy gift. Anything in the recipe can be swapped out to accommodate allergies, dietary requirements or even just preferences.
Everything in this recipe can be bought at a grocery store or homemade with love but for quick and easy, I went with store-bought.
Without further ado, my case for a white chocolate rocky road.
400g white chocolate
75g pistachios (shelled)
50g dried cranberries
1 cup of mini white marshmallows (or big marshmallows chopped up)
1/4 cup desiccated coconut
30g toasted almond flakes (for decorating)
A large bowl
A medium size pot
Knife and chopping board
Baking tin lined with wax proof paper or cling wrap
Step 1: Melt the white chocolate
Place the large bowl over a pot of simmering water to form a double-boiler. Then breakup the white chocolate and place in the bowl. Leave in the bowl occasionally stirring until all the chocolate has melted.
Step 2: Prepare Dry Ingredients
Chop up the pistachios, shortbread and nougat into rough chunks.
Step 3: Mix
Add all the ingredients (except the almonds) into the chocolate and mix until everything is evenly coated. Pour into the lined baking pan and press into one side. Ensure that the enitrely of the mixture is covered by wax paper or cling wrap and then leave in the fridge overnight.
Step 4: Serve
Once the rocky road has set, peel off the wax paper/ cling wrap, chop into squares and serve. Otherwise put them in a glass jar, decorate with a ribbon and gift them to someone in need of holiday cheer.
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