Try this decadent rocky road recipe to cheer up the family on a cold winter’s day. Rocky road is comforting, chocolatey and easy to make since it’s a no cook recipe – just make sure you plan enough time to leave it to cool in the refrigerator.
The awesome thing with rocky road is that you can mix it up, and try adding different fillings to keep your family on their toes, but try this method for the ultimate rocky road that’s filled with marshmallows, peanuts, raisins and biscuit – Yum!
Ultimate Rocky Road
Time: 30 minutes prep, 4 hours refrigeration
Makes: 12 -15 portions
Ingredients
225 g plain chocolate
2 tbsp. milk
225 g butter
2 egg yolks
2 tbsp. sugar
130g biscuits, broken into pieces no bigger than 2cm (rich tea are ideal)
35g mini marshmallows
35g salted peanuts
35g raisins
Method
Grease a 15cm square and 5cm deep cake tin and line the bottom with baking paper.
Break chocolate into small pieces, add the milk and then melt using a bain-marie or in a glass bowl over a saucepan of simmering water. Make sure the water does not touch the bottom of the bowl. Only stir the chocolate a tiny bit to mix in the milk – if you do it too much it will go fudgy and not have the right texture.
In another saucepan, melt the butter slowly and be careful not to let it boil.
In a mixer, whisk the egg yolks thoroughly until they have thickened and pale yellow in colour and then whisk in the sugar. Once you have a smooth mixture, add the butter in a slow and steady stream while the mixer is still going on at a medium setting. It’s really important not to rush this step as if you add the butter too fast it will not thicken. When done properly the mixture will thicken like lemon curd.
Then stir in the melted chocolate until it is all well combined – you should have a thick glossy chocolatey looking mixture.
Now fold in all the other ingredients that you are using; broken biscuits, peanuts, mini marshmallows and raisins. Once the bits are all well coated with chocolate, pour it all into the cake tin, level it all out with the back of a spoon and chill in the fridge until it is fully set – at least 4 hours.
Once it is properly set, run a hot knife around the edge of the tin and turn the cake out onto a board. Then, again using a hot knife, cut the rocky road into smallish squares or rectangles. Dust it with icing sugar and then dig in – try not to eat yourself sick!
Recipe from Kat Judge, head chef and co-owner of AliKats Mountain Holidays.
Winners of ‘Best Food in Morzine’ at the Source awards 2015, AliKats Mountain Holidays specialise in ski holidays with unbeatable home cooked food. Kat spends 90% of her waking life thinking about food and records her thoughts and recipes on her blog The Need to Feed.
More Sweet Treats
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Lemon Meringue Rice Krispie Treats
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Anna Marikar, mum of four and seasoned blogger, has spent over a decade sharing her parenting journey and passion for kid-friendly crafts and free printables.
Her easy-to-follow craft ideas and practical parenting advice have transformed In The Playroom into a cherished resource for parents.
I love Rocky Road bars and these look delicious! LOVE the pink in them 🙂
Hii Verry Nice Blog