ROCKY ROAD


June 2 is National Rocky Road Day! Traditionally made in our household during the Easter holidays (to use up those spare Easter eggs), our variation of rocky road is made with fluffy marshmallows, crunchy peanuts and toasted coconut – covered in dark or milk chocolate. Our secret tip: use lightly salted peanuts and just enough chocolate to cover the other ingredients lightly…

YIELD: 1 X TRAY (20CM X 30CM)

Ingredients for  ROCKY ROAD

Shredded Coconut

70g

Marshmallows

280g

Turkish Delight, diced

160g

Peanuts (Salted or Unsalted)

150g

Chocolate (Dark, Milk or Both)

290g

METHOD:

1.  Place shredded coconut into a dry pan. Heat over medium, stirring occasionally, until toasted. Remove from heat and cool.

2.  Combine toasted coconut, marshmallows, diced Turkish delight and peanuts in a large mixing bowl.

3.  Line your tray (or rectangular container) with plastic wrap to prevent the rocky road from sticking to the sides. 

4.  Weigh chocolate melts (or unwrapped Easter Eggs) into a microwave-safe bowl. 

Recycling Tip: store all of your clean Easter Egg wrappers in a jar. Once you have enough to squish together to make a golf-ball size sphere, place into your household recycling bin (check with your local council if unsure).

5.  Microwave chocolate on 50% power for 3 minutes. Remove and stir with a spatula until smooth. Return to heat for 30 seconds if required.

6.  Immediately pour the melted chocolate into the mixing bowl containing the other ingredients. Mix well using the spatula to ensure everything is lightly coated in the chocolate then pour into the pre-lined tray.  

7.  Refrigerate until set.

8.  Cut into pieces and serve.

9.  Store rocky road in an airtight container in the refrigerator and consume within 7 days.

Recycling Tip: remember to place all of your soft plastic bags and wrappers into REDcycle.

Author: Megan Radaich          

Image credit: Megan Radaich          

Publication: www.foodpreserving.org

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