Rocky Road is one of my favourite sweet treats, and is perfect for Christmas with the addition of favourites like glacé cherries and some Christmas sprinkles. These beauties won’t just taste great – they will look festive too, and can be made a week or so ahead of time to avoid that Christmas rush.
Yields: 24 squares
80g shortbread biscuits
200g mini white marshmallows plus extra for the top
80g M&Ms (red and green) plus extra for the top
80g macadamia nuts (chopped)
30g glacé cherries (red)
30g glacé cherries(green)
150g unsalted butter
600g white chocolate of your choice
1 Tbsp glucose syrup
¼ tsp peppermint essence
½ tsp vanilla essence
¼ cup Christmas sprinkles (available from supermarkets and specialty cake shops)
Method: Grease and line a square brownie tin with baking paper. Place biscuits in a plastic bag and bash with a rolling pin until fine and crumbly. Chop the nuts and cherries. Combine biscuit crumbs, nuts, cherries, marshmallows, and M&Ms in a medium bowl. Set aside. In a large saucepan melt the butter, chocolate, and glucose over medium heat. Stirring constantly until there are no more lumps of chocolate visible, add the peppermint essence and vanilla. Let the mixture simmer for about 1 minute. Remove from the heat. Cool slightly. Stir the crumb mixture into the melted chocolate. Make sure it’s well combined. Tip the mixture into the lined baking tin and spread it out, smoothing the top and spreading into all the corners. Top with extra marshmallows, M&Ms, and Christmas sprinkle. Chill for at least 2 hours or until the chocolate mixture has hardened. Cut into squares.
Store in the fridge for up to 14 days.