The original recipe for this rocky road was given to me by Laurie Black. It was quite refined back then. I have trashed it up and added a lot more “bits” over the years. Treat this recipe as a guide and change it to suit your tastes. You might like more chocolate and fewer “bits”. You can use any nuts and/or dried fruits you like and the coconut can come and go, too. The marshmallows are the component I always include.
Ingredients
| 500 g | Dark chocolate, good quailty, chopped (Main) |
| ½ cup | Pistachio nuts, raw |
| 3 Tbsp | Walnut oil |
| ½ cup | Brazil nuts |
| ½ cup | Dried cherries |
| 2 ½ cups | Marshmallows, I use white only (Main) |
| 1 cup | Desiccated coconut, lightly toasted |
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Directions
- Line the base and the sides of a 15 x 26cm tin or glass dish with baking paper.
- Place chocolate and oil in a heatproof bowl over a pan of simmering water and stir until melted. Don't let the bowl touch the water.
- Chop the nuts, cherries and marshmallows into smaller pieces if you like. I roughly chop the nuts and chop the marshmallows and cherries in half.
- Mix all other ingredients through the chocolate and set aside to set.
- Cut into small squares.
