Christmas baking | Winter Rocky Road Bites
8th December 2016
Baking has become a part of my Sunday routine, and I feel at least 40 years old admitting this. But it’s fun and relaxing, and always results in sweet treat goodness.
Today I’ve got a super simple and quick recipe to share with you. It can be made and ready to eat in less than half an hour, and it looks and tastes very festive.
These are Winter Rocky Road Bites. They’re just like normal Rocky Road except they feature some Christmasy ingredients and the white chocolate makes them look like snow.
This recipe is based on one from my favourite baking book, but Tyrone and I didn’t like most of the ingredients so we swapped them for things we did like.
You will need…
- 400g of white chocolate (the 30p bars from Tesco do the job)
- 30g of mini marshmallows
- 50g of ground almonds (you can use desiccated coconut instead but we don’t like coconut)
- 60g of dried cranberries
- 50g of ginger nut biscuits (again, the Tesco Everyday value ones are good enough)
- 50g of hazelnuts
- Edible decorations to top (I used silver balls)
1. Melt all of the chocolate in a bain-marie until it’s smooth.
2. While it’s melting you can prepare the rest of the ingredients. Roughly chop the ginger nut buscuits and the hazelnuts, then add these to a bowl with the marshmallows, ground almonds and cranberries, and it all together.
3. Once the chocolate has melted, and your ingredients into the bowl of chocolate and mix together.
4. Pour the mixture into a tin that is lined with cling film. I used a tray bake tin, but you could use a loaf tin. As the mixture is quite thick and very viscous (finally found a use for the geography terminology), it stays in place quite well so don’t worry if your tin is too big. Add your edible decorations at this point.
(Now lick out the bowl because melted white chocolate is amazing.)
5. Pop this in the fridge to cool until set. If you are impatient like me you can put it in the freezer and it will be ready in just 15 minutes.
6. Once set, remove from the tin and the cling film and chop up into small pieces. Keep in the fridge in a plastic container.