Christmas rocky road
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Serves 16
Skip to ingredients
Showing items 1 to 3 of 6
- 150g salted buttercubed, plus extra for the tin
- 200g dark chocolateroughly chopped
- 75g golden syrup
- 2 tsp mixed spice
- 2 orangeszested
- 200g ginger biscuits
- 100g dried cranberries
- 100g pistachiosroughly chopped
- 75g mini marshmallows
- edible gold lustre(optional)
Nutrition: per serving
- kcal286
- fat17.6g
- saturates9g
- carbs27.8g
- sugars19.3g
- fibre2.4g
- protein3g
- salt0.4g
Method
step 1
Butter and line a 20cm loose-bottomed square baking tin with baking paper. Put the butter, chocolate, golden syrup, mixed spice and orange zest in a large heatproof bowl. Fill a pan a quarter full of boiling water and put over a medium heat. Put the bowl over the pan so it’s not touching the water and stir until it gently melts together.
step 2
Put the biscuits into a bag and crush with a rolling pin so there are some larger chunks. Tip into the melted chocolate mixture, along with the cranberries, pistachios and marshmallows, and stir so everything is coated.
step 3
Tip the mixture into the lined baking tin and press down so it’s even. Put in the fridge to set for 3-4 hrs or overnight, or in the freezer for 1 hr.
step 4
Dust with some gold lustre, if you like, slice and serve.
