A white chocolate rocky road goodbye!

A white chocolate rocky road goodbye!

In the name of providing balance to the universe, I’m following up my ever-so-healthy and dairy free flapjack bun post with this, the most sinful and dairytastic of snacks. As you may have gathered from the post, I created this fantastic but fat-filled rocky road recipe as a departing gift to the good folk at Epiphany, where I worked up until last week. Just like my time with the lovely employees at Epiphany, this recipe is full of unexpected treats and the odd lump and bump in the road (lovely smooth linking there!)

Because I was creating a recipe that I wanted others to enjoy, I put aside my dislike (and fear) of white chocolate and embraced it fully to create a truly milk-laden recipe. The recipe itself was loosely based on Nigella’s traditional rocky road recipe, which I happen to think is the ‘best ever, never fails’ recipe for squares of joy. Working to the principles of Nigella’s rich dark recipe, I came up with this creamier version:


600g white chocolate

150g butter

200g shortbread

100g rich tea biscuits

75g dried cherries (not glace)

200g marshmallows (cut up)

150g rose and lemon turkish delight (cut up)

5 tablespoons golden syrup



Stage one: Rocks for the road

I wanted my rocky road to be aesthetically pleasing as well as kind on the tastebuds, so I chose ‘rocks’ that would provide colour as well as texture (the biscuits, cherries, turkish delight and marshmallows) and mixed them all up in a bowl.

Stage two: White nice cement

Creating the cement for my road was suprisingly tricky. As a bit of a white chocolate novice I wasn’t anticipating just how tar-like the mixture could become.To make yours super smooth and avoid panic, heat your butter, white chocolate and golden syrup together very slowly and remove from the heat immediately once it’s melted together.

Stage three: Laying the path to indulgence

The final stage is to mix your rocks into the chocolaty goo and press down into a lined baking tray to cool before cutting into teeny tiny squares (this stuff is rich). I covered mine with a fine coating of icing sugar using a sieve to make it look a little prettier, though you can definitely go without the extra calories!









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