White Chocolate Rocky Road Food

WHITE CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of a 18cm x 28cm rectangular slice tray with baking paper.
• Place the white chocolate and coconut oil into a heatproof, microwave-safe bowl.
• Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts (if using a Thermomix, melt for 3-4 minutes, 80 degrees, Speed 2).
• Remove from the microwave and stir until smooth.
• Stir through the coconut, marshmallows, Turkish Delight and pistachios.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

WHITE CHOCOLATE ROCKY ROAD

Steps:

• Lightly grease and line with foil the base and sides of a 20 x 30cm lamington/slice tin.
• Place the chocolate and copha in a heat proof bowl over simmering water and stir until smooth.
• Remove from the heat.
• Mix together ingredients and pour into prepared tin.
• Refrigerate until set.

EASTER ROCKY ROAD

Steps:

• Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
• Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
• Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.
• Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
• Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container.