delicious rocky road recipe

Rocky road is one of my fail safe recipes. Something that can be adapted to suit all tastes, is super easy to make and can be presented in so many different ways for special occasions. I always make a big batch at Christmas time to gift to friends and family and love to have all the ingredients in my pantry in case of last minute guests or dinner parties!

A good rocky road recipe uses premium chocolate and good quality ingredients. I use Cadbury milk chocolate cooking buttons although occasionally I will substitute the milk chocolate for white chocolate (my hubby's favourite) or dark chocolate (usually a hit with grandparents).  This recipe also calls for patience - I always melt my chocolate in two separate batches, to ensure even, smooth chocolate that sets with a sheen and retains its firm, glossy texture. 

The marie biscuits and salt are a great replacement for peanuts - they add crunch and saltiness but are suitable for anyone with nut allergies and make the recipe perfect for school bake sales or kids birthday parties. 



Ingredients
  • Three bags of Cadbury melts
  • One packet of fun size Fry's turkish delights
  • One packet of raspberry lollies
  • One packet of soft marshmellows
  • One packet of clinkers
  • One packet of unsalted peanuts (or 6-8 marie biscuits, broken into pieces if you prefer a nut free version)
  • Dash of salt


Method
  • Line baking tin with baking paper.
  • Chop up all of the ingredients (apart from the chocolate) into small pieces and set aside.
  • Melt two thirds of the chocolate on a stovetop in a double saucepan. Do not let any water or steam into the saucepan holding the chocolate. You can also melt it in the microwave if you have one. 
  • Once the chocolate has melted, take it off the stovetop and pour the chocolate evenly into the tin.
  • Pour the ingredients on top of the chocolate and gently combine. 
  • Melt the rest of the chocolate and drizzle it on top of the pan.
  • Put the tin into the fridge for 2-3 hours or until set (chocolate should be firm and easy to cut).
  • Cut the rocky road using a large chef's knife, serve and enjoy!
  • I like to serve mine on a pretty tray, covered in cellophane and ribbons or in a mason jar with a bow on the front!

xx G

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