I am so glad to share this special recipe with you. Not only does this rocky road look beautiful, it tastes divine. What makes it even more perfect is that you can wrap it up in slabs and give away at Christmas.
It has become a tradition in my house to make this every Christmas. Nothing pleases me more than to see all my jars full to the brim with sweet treats for the festive season. Especially this one.
If you are on a budget this year, fear not. Get creative with the ingredients. A few packets of snakes, marshmallows and mixed nuts will make a fantastic treat.
Ingredients
1kg Valrhona white chocolate
1 c shredded coconut
¼ c desiccated coconut
1½ c macadamia nuts
500 g rose turkish delight, chopped into 1/2's and 1/4's
1 c pistachio kernels, roughly chopped
40 g freeze dried raspberries, save a few for the top
Grease and line a baking tin with baking paper.
Heat a large frypan over a medium heat. Add shredded coconut.
Stir continuously until the coconut is golden and the oil is just starting to come out.
Set aside.
Return the pan to the heat and add the macadamia nuts.
Carefully toast nuts until lightly golden and fragrant.
Set aside.
In a large bowl add cooled shredded coconut and macadamias, desiccated coconut, turkish delight, pistachios and raspberries. Keep to one side.
Heat 1/2 c water in a medium saucepan. Bring to a gentle simmer.
Add chocolate to a large heatproof bowl. Place over the steaming pot.
Turn the temperature to the lowest setting.
Stir continuously until there are only a handful of lumps left. Remove bowl from heat and set aside.
The lumps should melt, if not put back on the low heat and stir till melted.
Gently fold all the dry ingredients into the melted chocolate.
Pour into the baking tin and gently press into the edges.
Sprinkle over finely chopped pistachios and lightly ground raspberries.
Place in the fridge for 24 hours before cutting.
Serve. Enjoy!
Bit Sized Pieces Or Slabs
Both work well as gifts!
