Very Berry White Chocolate Rocky Road Recipe

This chunky, berry-studded rocky road makes the perfect picnic fare. Chock-full of white chocolate, mini marshmallows and macadamia nuts and then sprinkled with freeze-dried strawberries and fresh berries, this is a decadent dessert recipe or vibrant afternoon tea treat. For a gluten-free version, simply swap in gluten-free biscuits.

Serves 16  - 10 mins to prepare and 5 mins to cook, plus chilling  - 230 calories / serving



Ingredients300g (10 1/2oz) white chocolate, broken into chunks
1/2 x 200g pack malted milk biscuits, broken into small chunks
100g (3 1/2oz) macadamia nuts
2 x 100g pack pink and white mini marshmallows
1 x 18g bag freeze-dried strawberries
4 small strawberries, halved
4 red cherries, halved and pitted


Line a 20cm (8in) square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn on the heat, and stir occasionally until melted and smooth.

Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-dried strawberries. Gently level with the back of a wooden spoon.

Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight.
Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days.
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