Rocky Road

Rocky Road

Rocky Road

 

Home-made Rocky Road is wonderful as you are able to add and remove all the bits you like!  Making it in lovely big slabs, or adding the mixture to little muffin cups is a great party favour!

 

Rocky Road

450 grams good chocolate – dark, milk or white, your preference!

200 grams mixed pink and white marshmallows

200 grams Ripe Raspberries jubes (or red snakes or other red jubes)

100 grams toasted shredded coconut

100 grams toasted peanuts (honey roasted ones are fabulous)

1 teaspoon vanilla extract

Good pinch of salt

Line a large baking tray or lamington tray with baking paper.

 

Arrange half the marshmallows in the base of the tray and sprinkle over half the coconut

Melt the chocolate with the vanilla over a double-boiler, or if you are brave in the microwave.  Add the salt.

Working quickly, stir through the peanuts and the remaining coconut.  Once the mixture starts to thicken, add the remaining marshmallow, jubes and peanuts.

Pour the mixture over the prepared tray, ensuring an even covering of chocolate and distribution of yummy bits.

Cover with plastic wrap and refrigerate overnight.

Cut into generous chunks to serve.

Variations:

Almond and Amaretto :  omit the peanuts and add blanched, toasted almonds.  Add 2 tablespoons of Amaretto instead of the vanilla.

Apricot and Double coconut:  Add an additional 50 grams of desiccated coconut with the shredded coconut and 200 grams of dried apricots in place of the ripe raspberries.  It is a tart and delicious combination.

Cherry and Almond:  Add 200 grams glacé cherries in place of the ripe raspberries and blanched, toasted almonds in place of the peanuts.  For an extra kick add a couple of tablespoons of Kirsch.