It’s time for our very last recipe of the year! OK, this sounds pretty extreme until a look at the calendar reveals that there’s now just over 2 weeks left until the end of 2016. Crazy right? Anyway, we thought we’d end the year on one ridiculously quick and easy recipe so don’t worry… no hours squished in a packed kitchen (some of those turkeys are humungous) trying to rustle up impressive sweets to add to the dessert table. Nope. This one is so simple you could even whip it up as a special treat for yourself for coping with Christmas preparation stress. Read on for our festive white chocolate rocky road recipe!
Festive white chocolate rocky road recipe!
Ingredients & tools needed… (makes approx. 6 servings)
- 65g pink marshmallows
- 60g dried cranberries
- 60g shelled pistachios
- 60g macadamia nuts – halved
- 80g broken shortbread cookies
- 300g white chocolate (make sure this is good quality – we use Callebaut)
- 6 inch square pan
- Cake release or butter to grease
01: Gather up all your ingredients. To get a good Christmas-y colour theme going in this rocky road recipe we paired the classic cranberry with bright green pistachio nuts.
Note: For shortbread cookies you can even swap these for vanilla sugar cookies or even spiced gingerbread biscuits.
02: In a bowl add the pink marshmallows, dried cranberries, shelled pistachios, macadamia or almond nuts together and mix.
03: In a microwave melt down your white chocolate. Heat the chocolate up for 10-30 second intervals, remove, gently stir and add back to the microwave if still lumpy and unmelted.
It’s best to be conservative when it to comes to heating up and melting chocolate. We aim to melt ours slowly a little above room temperature at around 34 degrees C so that it doesn’t burn and instead goes a lovely silky smooth consistency.
04: When your chocolate is ready pour it into the bowl of dry ingredients (marshmallows, cranberries, pistachios, macadamia nuts or almonds) and mix until incorporated.
05: Grease a deep square baking pan. You can line your pan with greaseproof paper, but when it comes to smoothing the ingredients and chocolate around the paper could move and be a little annoying.
06: Pour the entire rocky road mixture into your greased baking pan. Spread and flatten using a spatula until the mix is nice and level before placing in a refrigerator for around 2-3 hours.
07: When set remove from the refrigerator and cut into squares or rectangles! You’ll need a good large sharp knife for this step as you’ll be cutting through nuts and set chocolate.
You can always amp up the Christmas cheer on this white chocolate rocky road recipe by adding snowflake sprinkles on top, dusting liberally with edible glitter or even by adding edible holly leaves and berries onto the corner of each tasty square! We love the idea of drizzling them with pink candy melts and adding a flurry of winter-y themed sugar sprinkles.