When I saw this recipe for white chocolate rocky road, I knew that I’d have to bake it with Little One on one of our Wednesdays together. She was so excited to come to the shops with me (it has been a while because of Covid 19), and was intrigued by baking without using the oven! We had such a lovely day together this week, and this was definitely her highlight. The party rings work so well here, and I was surprised by how well they kept their crunch. It’s worth buying the mini version for the top, as they fit nicely in the baking tray.

White chocolate rocky road: ingredients

600g white chocolate

30g unsalted butter, plus extra for greasing

50g pistachios, roughly chopped (we ended up using blanched almonds, as our local supermarket didn’t have pistachios)

125g pack Party Rings, bashed into pieces

100g pink and white mini marshmallows

110g pack Party Rings Minis, to decorate

Method

1.Grease and line a 20cm x 20cm square baking tray.

2. Melt the white chocolate in a glass bowl over a pan of simmering water, then add the butter and stir until smooth. Reserve ⅓ of the mixture.

3. Carefully take the bowl off the pan and set aside to cool for 10 mins.

4. Stir the cooled chocolate mixture to loosen; mix in the pistachios, biscuit pieces and mini mallows.

5. Tip the mixture into the tin and smooth down the top. Pour over the reserved chocolate mixture. Arrange the Party Ring Minis on the topping to decorate, gently pressing them down.

6. Chill the rocky road in the fridge for at least 2 hrs or preferably overnight, until set. Then cut into pieces to serve (the original recipe says 30 pieces, but we cut bigger ones!).

Find the original recipe online here. If you like this recipe, you may also enjoy making blonde mini egg rocky road, smiley jammy dodgers, or these chocolate and salted caramel squares. Yum!

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This recipe is perfect for picnics or if you want to make a dessert fairly quickly – no baking is required and it just needs a couple of hours in the fridge to set. The original recipe comes from the BBC Good Food website.

Ingredients

200g milk chocolate
100g unsalted butter
2 tbsp golden syrup
125g digestive biscuits
135g bag of Maltesers

For the topping

200g dark chocolate (I used Green & Black’s 70%)
25g unsalted butter
1 tsp golden syrup

White chocolate stars (optional)

Method

1. Line a 20cm square baking tin with baking parchment. Place the 200g of chocolate, butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Allow to cool a little.

2. Place the biscuits and 35g of the Maltesers in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.

3. Top the crushed mixture and whole Maltesers (save 1 or 2 for yourself) to the melted chocolate and stir until everything is coated. Press into the prepared tin and make the topping.

4. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.

5. Cover the tin with foil and refrigerate for 1-2 hours before cutting into squares. Store in the fridge in an air tight container, and remove a few minutes before serving.

Enjoy!

Post updated 26th June 2016.

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