Ok, let’s start with an attempt to justify the name of this recipe: Frosty Lane. Yes, I could have called it White Chocolate Rocky Road, but that doesn’t quite seem right to me. If you’re going to add anything to the name it should reflect the other ingredients, not what type of chocolate you’ve used. For me Frosty Lane reflects the fact that this is a specifically wintery, festive version of rocky road. The name is a nod to an idyllic winter landscape blanketed in sparkling white snow.
The snow has been replaced here with desiccated coconut, mixed with some edible lustre to catch the light. Well, it is Christmas after all. If you can’t make your food sparkle now then when else do you have a chance? As you dig beneath the snow you find a beautiful mixture of textures and flavours. The standard mixture of chewy, crunchy, nutty and fruity are all here.
The crunch comes from ginger nut biscuits, which bring a lovely warmth and give each mouthful a more grown-up flavour. They also help to balance the incredible sweetness that comes from the mixture of white chocolate and marshmallows. On that point I was initially worried that this recipe was going to be too sweet and doubted whether I should post the recipe or not. However, my colleagues had nothing but praise for the test batch I took into the office and here we are…
In addition to the biscuits and marshmallows, I’ve also added some dried cranberries and macadamia nuts. The cranberries add some lovely little pockets of slightly sharp fruitiness – again a bit of refief from all of the sweetness. The nuts add a different element of texture as well as a lovely flavour. They also reflect one of my serious cookie flavour combo weakness: Macadamia and White Chocolate. We should never be put in the same room together…
Anyway, as you can see from the photos with this post the end result is rather lovely. The edible aggregate amongst the chocolatey matrix provides a mixture of colours that just draw you in. The fact that they all taste great together can only be seen as a bonus. Or just good work on my part of bringing them together… 😉
There are a couple of notes that I wanted to add to this recipe introduction:
The first is that If there’s one thing I’ve learnt over my many years of amateur baking it’s avoid working with white chocolate wherever possible. The lack of cocoa solids makes it a lot more temperamental than its darker siblings. The slightest amount of moisture or excess heat can cause it to seize or become grainy. It is important to melt it in a double boiler, over a bowl of barely simmering water. Don’t let it get too hot or you’re going to fall out with each other pretty quickly. Patience is a virtue here.
The second is just point out that this recipe will make a LOT of Frosty Lane! I made this as a treat for my colleagues at work and wanted to make sure nobody missed out. As such, the quantities will easily fill a 30 x 20cm traybake tin to around a 3cm thickness. If you’re not catering en masse then do bear that in mind.
- 200 g Unsalted Butter
- 700 g Good Quality White Chocolate broken into chunks
- 75 g Golden Syrup around 5 tbsp
- 150 g Ginger Biscuits broken into small pieces
- 125 g Mini Marshmallows or large marshmallows chopped into pieces
- 100 g Macadamia Nuts halved
- 75 g Dried Cranberries
- 50 g Desiccated Coconut
- Edible Lustre optional. To decorate
- Line a 30cm by 20cm traybake tin with baking parchment. Make sure that the paper comes up the sides too, otherwise you may struggle to release it from the pan later.
- Put the butter, white chocolate and golden syrup into a large heat-proof bowl over a saucepan of barely simmering water, Allow the ingredients to melt together, occasionally stirring to help things along. Don't be tempted to turn the heat up too high or stir it vigorously. White Chocolate is notoriously hard to work with – you want the ingredients to gently combine not seize or separate. When melted and smooth remove from the heat and allow to cool slightly. Even if you're super careful the chocolate mixture may go a little grainy (it’s done this on me many times) but don’t panic too much, as it should be fine once it’s been mixed with the other ingredients.
- Put the chunks of biscuit into a large bowl, trying to avoid adding too many little crumbs – these won’t look very pretty in the finished bars. Add in the marshmallows, macadamia nuts and dried cranberries. Stir carefully until well mixed.
- Pour over about three-quarters of the melted chocolate mixture and gently mix together, until everything is coated with a layer of chocolate.
- Spoon this mixture into the prepared baking sheet, making sure to press it down and into the corners to minimise any air gaps. Spread the remaining melted chocolate mixture over the top of the pan to give a slightly smoother surface.
- Mix together the desiccated coconut and edible lustre (if using), then sprinkle over the top.
- Pop the tin into the fridge and allow to set.
- When cooled, cut into individual bars. I think you should get around 40 of them from a traybake tin, but you’re in charge here!
- Place the cut bars into an airtight container and store in the fridge. They should last for a few days, but as I always say: I doubt they’ll be around that long!
|Estimated Values per Serving|
|of which Saturates||8||g|
|of which Sugars||15||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|