cookies and cream rocky road

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After a six month hiatus from food blogging; albeit certainly not from enjoying food, I’m back blogging in the New Year with rocky road so delicious I would definitely break any kind of resolution to eat it. I made, devoured (thank you Countdown for gluten free Oreo substitutes!) and gifted a few batches of this over Christmas and can safely vouch for how excellent it is – and having passed on the recipe via Facebook chat to a friend, I can thankfully remember it. This is a magnificently transportable treat for long distance gifting, however that’s not to say it needs to go far to be appreciated.

There’s not much more to say about this rocky road beyond issuing my reluctance to adjust the ingredients. It’s ridiculous to be so didactic when it comes to a recipe where you are literally just melting some chocolate and adding tasty treats, but the balance of chewy to crunchy is practically perfect and not to be messed with. Don’t underestimate the power of the salted macadamias, or the lack thereof when it comes to willpower around this.

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cookies and cream rocky road

Prep Time: 30 Mins Cooking Time: 2 Hours

Ingredients:

  • 500g white chocolate (NB: I used a combination of 250g Whittaker’s white chocolate with 250g Nestle chocolate melts for consistency/taste purposes)
  • 180g pink and white marshmallows, halved
  • 2/3 cup rice bubbles (I used gluten free)
  • 150g Oreos, crushed into small-medium pieces
  • 100g roasted, salted macadamias
  • 50g desiccated coconut
  • Freeze dried raspberries and sugar pearls to decorate

Directions:

  1. Line a deep baking dish around 8 x 8 inches with baking paper. The smaller the tin, the thicker/more epic the rocky road, obviously!
  2. Melt the chocolate in a double boiler – in a bowl that sits snugly over a saucepan of water brought to a gentle simmer. The water needn’t touch the bowl, but the bowl should be of a material that conducts heat well (I use porcelain or enamel. Stir frequently and don’t let water come into contact with chocolate for the smoothest results. Remove from heat when the chocolate is nearly completely liquid.
  3. Leave the chocolate aside to cool while you halve the marshmallows, roughly chop the macadamias and crush the cookies into crumbs and pieces. Leave maybe a quarter or so of the nuts and Oreos aside to sprinkle on top of the rocky road.
  4. Combine all of the dry ingredients (nuts, Oreos, macadamias) with the ricies and coconut in a large bowl. Add a generous sprinkle of sea salt or two. 
  5. Stir through the melted chocolate and pour into the prepared baking dish. Top with set aside Oreos, nuts and raspberries/sprinkles.
  6. Leave to set in the refrigerator for ~2 hours before cutting into small squares or rectangles.
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2 comments

  1. hosting blog says:

    Howdy just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading properly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.

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