I am a recent convert to Rocky Road, having never really eaten it until two years ago when a really good batch was gifted to the office. Since then I’ve meant to give it a go. So when all thoughts of making preserves as Christmas gifts were no longer feasible time wise, I thought of these and speedily put a few bags together the night before dishing them out as Christmas offerings for work colleagues.
The white chocolate bars are very festive looking but that is not to say you can't make them all year round. You can always kid yourself they’re healthy with the pistachios and cranberries.
I made the recipe twice, once with white chocolate and once with dark and then combined the two types in cellophane gift bags. My preference was for the white chocolate both in taste and appearance. I suggest using a good quality chocolate as it does make all the difference.
Of course this post was supposed to be pre-Christmas but I’m sure most of you will know that last-minute seasonal panic that normally occurs and will forgive me, especially if I leave you with this quote which I pinned earlier today from Pinterest and via this site. I think it fits the bill for the coming of a new year.
travel when possible
never stop learning
be thankful always and
250g white (or dark) chocolate, chopped
1/3 cup shelled pistachios
½ cup dried cranberries
100g marshmallows (if you're using the bigger ones, chop if you wish)
Grease and line a baking tin or Pyrex dish (approx. 15cm x 20cm), leaving an overlap of baking paper for easy removal.
Put the chocolate uncovered in a microwave safe bowl. Microwave in bursts of 30 seconds (stirring after each burst) for about 1-2 minutes or until melted and smooth.
Mix the pistachios, cranberries and marshmallows in a large bowl. Add the melted chocolate and stir to combine.
Press the mixture into the tin and refrigerate for about 2 hours, or until set. Cut into squares, rectangles or chunks.
I served mine straight from the fridge (summer here).