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Christmas rocky road
- Liberty Mendez
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Serves 16
Prep: 10 mins
Cook: 5 mins
plus cooling
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Traditional digestives are swapped for ginger biscuits, whilst cranberries and pistachios add some festive colour in this crowd-pleasing Christmas rocky road
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Try our Christmas rocky road, then check out our stollen bites, gingerbread cupcakes, candied orange peel, Christmas lamingtons and Christmas cupcakes, plus more homemade Christmas gift recipes. Also check out our Biscoff rocky road for a variation on this sweet treat. Also discover Christmas biscuit recipe collections.
The dried cranberries give it a festive feel, but you can substitute it for any dried fruit – it’s delicious with chopped dried apricots or mixed peel, too.
Lustre gives it a gorgeous Christmas look, but you can also cover the top with festive sprinkles, if you like.
Add a few drops of peppermint extract and omit the orange zest for a mint choc twist.
HOW TO STORE ROCKY ROAD: Store in an airtight container in the fridge for up to three days.
HOW TO SERVE ROCKY ROAD: Best served straight from the fridge.
HOW TO MAKE ROCKY ROAD IN ADVANCE: This can be made in advance, simply store in the fridge until guests come round, and then put on a platter.
Christmas rocky road recipe
Ingredients
Nutrition
-
150g salted butter
cubed, plus extra for the tin
-
200g dark chocolate
roughly chopped
-
75g golden syrup
-
2 tsp mixed spice
-
2 oranges
zested
-
200g ginger biscuits
-
100g dried cranberries
-
100g pistachios
roughly chopped
-
75g mini marshmallows
-
edible gold lustre
(optional)
Nutrition: per serving
- kcal286
- fat17.6g
- saturates9g
- carbs27.8g
- sugars19.3g
- fibre2.4g
- protein3g
- salt0.4g
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Method
-
step 1
Butter and line a 20cm loose-bottomed square baking tin with baking paper. Put the butter, chocolate, golden syrup, mixed spice and orange zest in a large heatproof bowl. Fill a pan a quarter full of boiling water and put over a medium heat. Put the bowl over the pan so it’s not touching the water and stir until it gently melts together.
-
step 2
Put the biscuits into a bag and crush with a rolling pin so there are some larger chunks. Tip into the melted chocolate mixture, along with the cranberries, pistachios and marshmallows, and stir so everything is coated.
-
step 3
Tip the mixture into the lined baking tin and press down so it’s even. Put in the fridge to set for 3-4 hrs or overnight, or in the freezer for 1 hr.
-
step 4
Dust with some gold lustre, if you like, slice and serve.
Check out more Christmas sweet recipes
Authors
Liberty MendezRecipe developer
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