I think this might be the third Rocky Road recipe I’ve published now. Do I have a problem? As you may have guessed this is my slightly more festive variation on the theme. I’ve called it Frosty Lane to reflect its sparkly appearance with a white-chocolate topping and some edible glitter. Both intended to be a nod to the hopes of a white Christmas and the beauty of a snowy blanket across the landscape.
Once you dig beneath the snow you soon find all of your favourites in this recipe. The standard mixture of chewy, crunchy, nutty and fruity are all here – though with a few little tweaks. As it’s winter I’ve used ginger nut biscuits in place of the more traditional digestives for the bulk of the crunch. I really like the distant warmth they bring and the fact they make for a slightly more grown-up flavour.
I’ve also brought along the secret weapon from my first Rocky Road recipe – dairy fudge. A bit non-traditional I know, but these little pockets of sweetness are always a treat to find alongside the classic marshmallows and glacé cherries.
It’s not all about sweet things though. The edible aggregrate in this road also includes a generous helping of chopped pecan nuts. Eating nuts is one of my childhood memories that’s only linked to the Christmas period. We never had them around at any other time of year – but come December a huge bowl would appear in the lounge, almost out of nowhere. I’d happily sit down with the nutcracker and take my time launching brazil nuts across the room thanks to my total lack of technique. I’ve still not grasped the technique to release a walnut from its shell in one piece.
But at this time of year it’s the thought that counts, right?
- 200 g Unsalted Butter
- 200 g Good Quality Dark Chocolate broken into chunks
- 150 g Good Quality Milk Chocolate broken into chunks
- 6 tbsp Golden Syrup
- 150 g Ginger Biscuits broken into small pieces
- 100 g Marshmallows roughly chopped
- 50 g Pecan Nuts roughly chopped
- 50 g Fudge roughly chopped
- 50 g Glace Cherries roughly chopped
- 200 g Good Quality White Chocolate broken into chunks
- Edible Silver Glitter to decorate
- Line a deep baking sheet with baking parchment.
- Put 150g of the butter into a large pan, along with the milk and dark chocolate and 4 tbsp of the golden syrup. Put over a low heat and allow to melt together, occasionally stirring to help things along. Don’t be tempted to turn the heat up too high or stir it vigorously – you want the ingredients to gently combine, not separate. When melted and smooth remove from the heat and allow to cool slightly.
- Add the chunks of biscuit, marshmallow, pecan nuts, fudge and cherries to the melted chocolate mixture and stir to combine. Spoon this mixture into the prepared baking sheet, making sure to press it down and into the corners to minimise any air gaps. Pop the tray into the fridge and allow to cool while you complete the next step.
- Put the white chocolate into a second pan along with the remaining butter and golden syrup. Place over a low heat and allow to melt together slowly. As before keep the heat low, especially as white chocolate can be a bit trickier to work with.
- When melted allow to cool slightly, before stirring in enough edible silver glitter to make it sparkle. Pour this mixture over the top of the cooled mixture in the baking tray, spreading it out with a spatula or palette knife to create a mostly smooth surface. Sprinkle with a little more edible glitter to create a frosty effect. Return to the fridge and allow to cool until set.
- When cooled, cut into individual bars – you’re in charge of the size here – and enjoy.