Nigella’s Christmas Rocky Road

Every year as Christmas draws closer I get asked … “Are you making Rocky Road again this year?  Aaah pleeeeease”.   So every year it’s the one item that always seems to make it’s way onto my Christmas no-bake To Do list.  For those that know me, will know that I’m seriously not a baker.  Yes I enjoy eating delicious baked goodies but nope, I was not blessed with the desire nor the talent to bake.  Cook yes, bake NO!!!

This is the recipe that I use.  It has Nigella’s Christmas twist to it, it’s very easy to make (if you don’t split the chocolate whilst melting it … and trust me I’ve done it a few a times), and if your budget allows, I would definitely make a double batch.  You won’t be sorry …

And as a final touch, don’t forget to raid your kids toy box for reindeer and a tree (I use a Lego tree)

christmas-rocky-road-5624b09b6c3f3.jpg

INGREDIENTS

Makes: 24 bars

  • 250 grams dark chocolate
  • 150 grams milk chocolate
  • 175 grams soft butter
  • 4 tablespoons golden syrup
  • 200 grams amaretti biscuits  (hunt to find them … or use normal tea biscuits)
  • 150 grams brazil nuts (shelled)
  • 150 grams red glace cherries  (aka Rudolph’s red shiny nose)
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • edible glitter

METHOD

  1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
  4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
  5. Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
  6. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
  8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
Heather’s Notes:
  • Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.
  • Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.
  • Note to Self:  You cannot make these more than a day before they are needed as the house ferrets WILL find them and WILL devour them.
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2 Comments Add yours

  1. antsnel says:

    I have always preferred the road less travelled (especially the Rocky one) – Love Santa

    Liked by 1 person

    1. heznel says:

      ha haaaa, very cute x

      Like

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