Festive Rocky Road
Makes 24 big-bite-sized bars
9oz/250g Trenance dark chocolate
5oz/150g milk chocolate
6oz/175g Trewithen Dairy butter
4 x 15ml tablespoons golden syrup
7oz/200g Vincenzi amaretti biscuits
5oz150g shelled Brazil nuts
5oz/150g red glace cherries
4½oz/125g mini marshmallows
1 x 15ml tablespoons Billingtons icing sugar
edible glitter (optional)
Chop both sorts of chocolate small, & then put into a heavy-based pan to melt with the butter & syrup over a gentle heat
Put the biscuits into a freezer bag & bash them with a rolling pin to get big- & little-sized crumbs; you want some pieces to crunch & some sandy rubble.
Put the Brazil nuts into another freezer bag & also bash them so you get different-sized nut rubble.
Take the pan off the heat, & add the crushed biscuits & nuts, whole glace cherries & mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into a base-lined tray (approx 236mm x 296mm), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1½-2 hours. Then take the set block of rocky road out of the tray ready to cut.
Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
With the long side in front of you, cut into it 6 slices down & 4 across, so that you have 24 almost-squares.
Make ahead tip: make the Rocky Road & refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar & edible glitter about 1-2 hours before serving.
Freeze ahead tip: make the Rocky Road as above & freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.
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