Very berry white chocolate rocky road

Very berry white chocolate rocky road recipe

4 ratings

This chunky, berry-studded rocky road makes the perfect picnic fare. Chock-full of white chocolate, mini marshmallows and macadamia nuts and then sprinkled with freeze-dried strawberries and fresh berries, this is a decadent dessert recipe or vibrant afternoon tea treat. For a gluten-free version, simply swap in gluten-free biscuits. See method

  • Serves 16
  • 10 mins to prepare and 5 mins to cook, plus chilling
  • 230 calories / serving

Ingredients

  • 300g white chocolate, broken into chunks
  • 1/2 x 200g pack malted milk biscuits, broken into small chunks
  • 100g (3 1/2oz) macadamia nuts
  • 2 x 100g pack pink and white mini marshmallows
  • 1 x 18g bag freeze-dried strawberries
  • 4 small strawberries, halved
  • 4 red cherries, halved and pitted

Each serving contains

  • Energy

    960kj
    230kcal
    12%
  • Fat

    13g 18%
  • Saturates

    5g 27%
  • Sugars

    21g 23%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 26.8g Protein 2.7g Fibre 0.9g

Method

  1. Line a 20cm (8in) square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn on the heat, and stir occasionally until melted and smooth.
  2. Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-dried strawberries. Gently level with the back of a wooden spoon.
  3. Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight.
  4. Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days.
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