Recipes>Chocolate Recipes
Christmas Rocky Road
by Rosie Kellett from In for Dinner
Easy
Makes 12 bars or 24 squares
Crunchy and nutty, with a mix of dark and milk chocolate for the perfect balance of sweetness, this festive rocky road is a must-make to share with friends and family this Christmas.
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In for Dinner
Rosie Kellett
In for Dinner
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Introduction
Rocky Road is a Kellett family Christmas classic that my mum always makes, dusted with icing sugar and decorated with little model reindeer, inspired by Nigella, of course. In this recipe I have included my favourite nuts – some salted, some plain – and I’ve opted for less traditional dried fruit, which for me really takes it to the next level. I have never been a fan of glacé cherries, but give me a dried prune paired with dark chocolate any day and I’m yours. This bake is on the more expensive side to make, but it is really a once-a-year thing and goes a long way, so it’s worth the investment in my opinion. Please adapt this to suit your favourite nuts, fruits and biscuits – we should all be eating what we want at Christmas!
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Ingredients
| For the chocolate mix: | |
|---|---|
| 340g | dark chocolate |
| 170g | milk chocolate |
| 100g | golden syrup |
| 250g | unsalted butter |
| For the dry mix | |
| 200g | dried cranberries |
| 50g | dried prunes, roughly chopped |
| 50g | dried dates, roughly chopped |
| 150g | Hobnobs, broken into bite-size pieces |
| 200g | rich tea biscuits, broken into bite-size pieces |
| 100g | pistachio nuts, roughly chopped |
| 50g | roasted salted almonds, roughly chopped |
| 100g | roasted salted peanuts, roughly chopped |
Method
Grease and line a 24cm × 32cm baking tin.
For the chocolate mix, melt all the ingredients together in a saucepan over a medium heat.
In a large bowl combine all the dry mix ingredients.
Once the chocolate mix is melted, pour it over the dry mix and stir until everything is well combined and coated in the chocolate sauce.
Transfer the mix to your baking tin, compressing the mix so that everything gets squished together into one even layer.
Chill in the fridge for at least an hour.
When you are ready to serve, use a hot knife to slice it into bars or squares.
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Ingredients
Method
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