23 Jan White Chocolate Rocky Road
In the month of New Year’s resolution’s, I bucked the trend and hosted an Anti-Bant event. It was an event dedicated to those of us who are NOT getting on the banting, paleo, plant-based or sugar-free diet wagons. The event was all about indulging in a variety of unapologetically sweet treats. As such, I thought it was the perfect opportunity to showcase this White Chocolate Rocky Road.
My sister flew all the way from Joburg to attend my Anti-Bant event. Of course this meant that she also got roped in to all the preparations! She contributed this gorgeous White Chocolate Rocky Road recipe (thanks Sandra!). My favourite thing about it is the variety of delicious textures you get in every bite – crisp, chewy, crumbly and soft. And the glorious bright colours make it a delight to look at! An added bonus is how quick it is to make – literally 5 minutes and you’re done.
For a Peppermint Crisp and Caramel Rocky Road, try this recipe.
*Keep an eye on my Facebook and Instagram pages where I regularly run competitions to win a spot at my next event.
450g white chocolate
150g Eet-Sum-Mor biscuits, or any plain vanilla biscuit
150g Jelly Tots
100g mini marshmallows
100g macadamia nuts
- Grease and line a 20cm x 20cm baking tin with greaseproof paper.
- Break or roughly chop the chocolate, then place in a heatproof bowl and melt over a pan of simmering water.
- Break the biscuits into pieces. Roughly chop the macadamia nuts.
- Once the white chocolate is completely melted and smooth, remove from heat and allow to cool for a few minutes.
- Stir the biscuits, nuts, Jelly Tots and mini marshmallows into the chocolate.
- Scrape the mixture into the prepared tin and push down with the back of a spoon to flatten the top a bit.
- Refrigerate for 1-2 hours until set. Use a serated knife to cut into squares – I find this easier if the rocky road has been left at room temperature for about 20 minutes.