Easy Christmas Rocky Road

5 from 1 vote

This easy peasy Christmas Rocky Road is packed full of delicious Christmas flavours and looks gorgeous, but is super quick and simple to make! With only 15 minutes hands on time, this is the perfect recipe for when you need a delicious and attractive Christmas treat in a hurry. (It also makes a fantastic edible Christmas present!)

Course Dessert, Pudding, Snack

Cuisine American, British

Prep Time 15

Fridge Time 1

Total Time 1 15

Servings squares

Calories 308kcal

Author Eb Gargano

Ingredients

500 g dark chocolate (I use Cadbury's Bourneville)
100 g ginger biscuits (See Note 1)
100 g mini marshmallows
75 g pistachio kernels (See Note 2) + extra for decoration
75 g dried cranberries (See Note 3) + extra for decoration
Zest of 1 orange
100 g white chocolate (I use Milky Bar)

Metric - US Customary

Instructions

Line a 23 x 23cm (9 x 9 inch) tin with baking paper
Melt the dark chocolate in a glass bowl over a pan of just-boiled water. Do not allow any water to touch the chocolate! (See Note 4.)
Remove the bowl from the saucepan when the chocolate is fully melted.
Place the biscuits in a plastic sandwich bag (or similar). Bash into small chunks using a rolling pin and add to the melted chocolate (you may need to transfer everything to a bigger bowl).
Add the mini marshmallows, pistachio kernels, dried cranberries and half the orange zest to the bowl and stir everything together thoroughly.
Transfer the mixture to the lined tin. Spread the mixture out and then press down using the back of a large spoon or similar.
Chill for 30 minutes in the fridge.
Melt the white chocolate in a glass bowl over a pan of just-boiled water. Do not allow any water to touch the chocolate! (See Note 4.)
Remove the Christmas Rocky Road from the fridge. Drizzle with the white chocolate and decorate with extra pistachios and cranberries, and the remaining orange zest.
Return to the fridge for a further 30 minutes, then remove and cut into 16 squares.

Notes

If you don’t like ginger biscuits, you can use digestive biscuits instead.
Buy pistachio kernels (ready-shelled pistachios) as it will make your life much easier. (Otherwise you will have to take the pistachios out of their shells by hand!) If you prefer, you can use chopped pecans instead. If you need this to be nut free, omit the pistachios and increase the quantities of cranberries and ginger biscuits to 100g cranberries and 125g ginger biscuits.
If you don’t like cranberries, you can use raisins instead.
To melt the chocolate, first pour boiling water into a large saucepan, then sit a glass bowl over the saucepan so the bowl just touches the water on the base. Next, break the chocolate into pieces and place the pieces into the glass bowl. Stir occasionally until the chocolate is fully melted. DO NOT ALLOW ANY WATER TO GET INTO THE CHOCOLATE! Otherwise it will go grainy and bad and you will have to start again. If your bowl fits tightly over the saucepan, this shouldn’t be a problem.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition