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Christmas Rocky Road:

Rocky road is great at any time of year, but especially at Christmas!  This is a classic recipe from Nigella that I make year after year, and I often mix it up by changing the type of fruit, nuts or biscuits I use.

Jamie from Made TV was surprised at how easy it was to make, so I hope you will give it a go. I am sure if you turned up to a party with a plate of these you would be very popular!  But be warned…they are super moorish…

Remember to check out the fuss-free mince pies we made too and the edible Christmas gifts that I made recently on the Hairy Bikers Home for Christmas show…Truffles and Panforte & Amaretti and stained glass window biscuits

Christmas Rocky Road

  • 250g dark chocolate
  • 150g milk chocolate
  • 175g soft butter
  • 4 tbsp. golden syrup
  • 200g ginger biscuits
  • 150g hazelnuts
  • 150g red glace cherries, chopped
  • 125g  mini marshmallows
  • edible stars or glitter
  • Approx 25cm x 20cm tray or disposable foil tray, parchment
  1. Break up the chocolate into small pieces and then put it into a heavy-based pan with the butter and syrup, then melt over a gentle heat
  2. Put the biscuits into a bag and bash them with a rolling pin to get big and little-sized crumbs
  3. Put the hazelnuts into another bag and bash them as well
  4. Take the pan off the heat, and add the crushed biscuits and nuts, chopped glacé cherries and mini-marshmallows. Stir well to coat everything with syrupy chocolate
  5. Tip into a foil tray or dish lined with parchment (I used one approx 25cm x 20cm, smoothing the top as best you can with a spoon.  Sprinkle over the edible stars or glitter if using
  6. Once cooled, leave in the fridge until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray onto a chopping board and get ready to cut with a sharp knife
  7. Cut it into bite-sized squares (or larger!) It is quite rich, so it can go a long way if you chop it small!
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