Festive Rocky Road

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Loaded with milk and dark chocolate, crunchy, crispy, almond amaretti, soft sweet marshmallow, and studded with luscious red glacé cherries and green, crispy pistachio nuts, these addictive seasonal Rocky Road Slices are a colourful treasure chest of festive flavour and texture.

You can use homemade crispy amaretto biscuits in this slice, or for ease, use shop bought. Both add a wonderfully crunchy almond flavour and texture. If you are allergic to nuts, use your favourite crunchy cookie.

Where is this recipe from?

Adapted from Nigella’s Christmas Rocky Road, you can play around with the ingredients to suit your taste. Change or omit the nuts, add raisins or sultanas instead of cherries, use different biscuits. Totally your choice but do remember to vary the textures, flavours and ideally, the colours too.

How to make this wonderful Festive Rocky Road

Collect all your ingredients together and line the baking tin:

In order to guarantee the slices are the correct depth and thickness, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. 

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Ingredients for the slice:

• chocolate, dark, milk or white, broken into squares – I used a mix of milk chocolate and dark chocolate, 70% cocoa solids
• unsalted butter
• golden syrup (or use corn syrup)
• fine salt
• crispy amaretti biscuits, chopped/broken, homemade or shop bought
• shelled, unsalted pistachios, roughly chopped
• glacé cherries/candied cherries, halved
• mini marshmallows

Topping:

• milk chocolate, I use Cadburys
• sea salt flakes, optional

Now make these wonderful festive treats:

1. Break the chocolate into squares and heat with the cubed butter, syrup and salt in a large saucepan over a low heat. Stir very regularly and take off the heat, as soon as everything has melted.
2. Meanwhile, roughly chop or break the amaretti biscuits, halve the cherries and roughly chop the pistachio nuts.
3. Stir the broken amaretti biscuits, pistachios, cherries and mini marshmallows into the melted chocolate and butter mix. Mix thoroughly.
4. Tip into a lined 20cm/8in square baking tin. Level the surface, pressing down to compact the mixture.
5. Break the remaining milk chocolate into pieces or blitz in a food processor and then melt in a microwave or bain marie. (See Recipe Notes for details.)
6. Spread the chocolate over the top of the rocky road and, if using, sprinkle over some sea salt flakes. I like to put a pinch of salt roughly in the centre of each slice.
7. Set aside to cool, slice into 16 squares and devour.
8. For a firm texture, store in an airtight container in the fridge. For a softer texture, store at room temperature.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.