The Six Posts of Christmas – Rocky Road Two Ways

Things have been a bit shaky around here this week and we mean that literally as our region was hit by a rather large earthquake earlier this week and so far there’s been several thousand aftershocks. Thankfully our family and friends are safe but our thoughts are with people in areas more severely affected.

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Ironically, we had already planned on making rocky road for this week’s Christmas post! We think chocolate helps sooth frayed nerves (that’s our excuse and we’re sticking to it!) and rocky road is particularly festive so it’s a win/win all round!

In the weeks leading up to Christmas we (Leigh mostly) like to have small bags of baking made up to give to family and friends.  Rocky road fits this bill perfectly as it looks festive and pretty and can be made ahead of time.  You can safely make it a week ahead and it’ll be fine in the fridge (as long as no one knows it’s there!).

The rocky road two ways is a more traditional milk chocolate rocky road and a white chocolate one. We think rocky road is one of those recipes that you can freestyle a bit – change the type of nuts or fruit or omit the nuts altogether and use crushed oreos or other biscuits.  So our quantities listed in the below recipes are not set in stone, you can vary them to suit individual tastes.  You just need to make sure there’s enough chocolate to hold everything together – if in doubt add more!

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Rocky Road Two Ways

Ingredients

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Milk Chocolate Rocky Road:

500 grams milk chocolate (use dark if you prefer)

100 grams mini marshmallows

3/4 cup coconut

300 grams whole almonds, toasted at 180 degrees for 7-10 minutes, cool

60-80 grams dried cranberries

White Chocolate Rocky Road:

400 grams white chocolate

100 grams mini marshmallows

140 grams pistachios, toasted at 180 degrees for 5-7 minutes, cool

60-80 grams dried cranberries

180 grams raspberry licorice or other sweet (preferably red!)

Method for both:

Line a 23 x 23 cms square tin with baking paper.

Melt the chocolate (carefully!) in the microwave or on the stove top in a bowl set over a saucepan of warm water.  Carefully mix in all other ingredients. Spread into the prepared tin and refrigerate until set, approximately one hour.  Cut into desired size and store in the fridge.

 

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Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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