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Spiced rocky road recipe
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Elevate traditional rocky road with a festive gingerbread twist, great for holiday presents.
Ingredients:
  • 3 x 200g blocks dark chocolate, chopped
  • 3 x 200g blocks milk chocolate, chopped
  • 42.50 gm desiccated coconut
  • 500.00 ml vanilla and raspberry marshmallows, halved
  • 150g Dutch speculaas cookies, roughly chopped (see notes)
  • 187.50 ml unsalted pistachio kernels
  • 187.50 ml dry roasted almonds, chopped
  • 187.50 ml dried cranberries
  • 200g rose-flavoured Turkish delight, chopped
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang on all sides.
  • In a spacious heatproof bowl, add the chocolate. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, until fully melted and smooth, approximately 2 minutes.
  • Combine coconut, marshmallows, cookies, pistachios, almonds, cranberries, and Turkish delight in a bowl. Mix until everything is evenly coated in chocolate. Transfer the rocky road mixture into a pan and press down firmly using the back of a spoon to pack it down. Chill in the refrigerator for 4 hours until firm.
  • Place the rocky road on a cutting board to cool for 20 minutes, then slice it crosswise into 6 bars.
  • Wrap the delicious rocky road in cellophane or baking paper, then tie it securely with a pretty ribbon or string (refer to notes for guidance).

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