On my adventures through blogs and Pinterest I often see Rocky Road, that sweet treat made with chocolate, marshmallows, biscuits and all sorts of other yummy things! I’ve never made it before, and thought that Christmas was the time to give it a try :D I looked at a few different recipes online and have created my own festive treat full of flavours that I associate with Christmas!
One of my favourite Christmas movies is National Lampoon’s Christmas Vacation, and it’s while I was thinking of that film and the other film in that series – Summer Vacation and the song ‘Holiday Road’ from the soundtrack that I decided to call my rocky road – Rocky Holiday Road!
My Rocky Holiday Road is really easy to make, you just have to melt a few ingredients, stir in the rest of the ingredients, leave it to set and then cut into portions.
Ultimately, you could tweak this recipe to create your own customised dessert, but this is what went into my Rocky Holiday Road… shortbread biscuits, glace cherries, dried cranberries, pecans, almonds, chocolate chips, fudge chunks and mini marshmallows. The melted base consists of plain and milk chocolate, golden syrup and unsalted butter. To decorate I used some gold and silver edible balls and some icing sugar.
You will need to do a little prep of some of the ingredients – the biscuits and nuts need to be smashed. I put them in a plastic food bag and hit them with a rolling pin. You are looking for a crumbly texture with some larger pieces as well.
The chocolate which needs to be melted with the butter and syrup needs to be chopped up. I used a knife to cut it down into smaller pieces. When melting these three ingredients, make sure it is over a gentle heat to prevent it splitting. Also make sure that you stir from time to time to help everything melt evenly and to prevent it from catching on the bottom of the pan.
When everything is melted together and the mixture is all glossy and smooth, it’s time to add all the other tasty ingredients. I added each ingredient separately so that I could stir everything in easier and ensure that everything got a good coating of chocolate.
With everything mixed together it was time to pour it in a suitable container. I used two foil containers approx 25cm x 15cm. I didn’t butter them as I figured I could just press them out from the bottom and throw the containers away. If you use a ceramic or glass dish, then I would probably grease it a little bit just to make sure it comes out.
I then used the back of a spoon which I dampened slightly under the tap, to spread the mixture out as evenly as possible – when doing this you’ll know why it’s call Rocky Holiday Road! I then sprinkled over some gold and silver edible balls that I pressed in ever so slightly with the spoon. Then into the fridge overnight to set.
When set, I turned the tray of yummy, chocolatey goodness out onto a chopping board and cut into pieces – I got about 24 pieces from one tray, meaning that this mixture yields about 48 portions!
To finish off my Rocky Holiday Road, I piled the pieces into a serving dish and dusted with icing sugar…
This is some gooood Rocky Road, you will not be disappointed if you make a batch of this and serve it over the Christmas holiday!
- 400g dark chocolate
- 200g milk chocolate
- 5 tbsp golden syrup
- 180g unsalted butter
- 200g shortbread biscuits
- 170g mini marshmallows
- 100g glace cherries
- 85g fudge chunks
- 100g chocolate chips
- 100g blanched almonds
- 70g pecans
- 150g dried cranberries
- gold and silver edible balls for decorations (optional)
- icing sugar for decoration
- Prepare your ingredients – place the biscuits into a food bag and smash with a rolling pin. You want some fine crumbs and some chunkier bits. Place the nuts into a food bag and again smash to break up with a rolling pin. Chop the chocolate into smaller pieces with a sharp knife.
- Over a low heat, melt together the chocolate, golden syrup and butter, stirring so that it doesn’t catch on the bottom. When melted together, remove from the heat.
- Stir the shortbread biscuits, mini marshmallows, glace cherries, fudge chunks, chocolate chips, blanched almonds, pecans and cranberries into the melted chocolate mixture. I stirred things in separately as I found it easier to ensure a good mix and coverage of chocolate for all the tasty treats.
- Pour into a foil tray and spread out with the back of spoon. The top is going to be bumpy – rocky even ;) Sprinkle over some edible gold and silver balls and press in gently.
- Place into the fridge to set for 24 hours.
- When sent, tip out from the tray and cut into pieces of any size you like.
- Pile on a serving plate and sprinkle with a dusting of icing sugar.
This post is part of Cook, Craft, Create: December 2013, why not check out the other ideas this season?