White Chocolate Rocky Road Recipe
White Chocolate Rocky Road Recipe
How absolutely gorgeous is this white chocolate rocky road? The pink marshmallows, red cranberries, white nougat and white chocolate are just so pretty! And hello easy? No baking involved. If you own a knife and you can melt some chocolate, you are done and dusted because it’s just a simple mix of all the ingredients together with the exception of the chocolate which is melted and then mixed through and then left to set.
I thought I would struggle to find a cranberry and pistachio nougat and then I looked at the self serve section in my local Coles supermarket where all the nuts and dried fruit was and there it was. I had never even noticed it before. Start thinking about making some of this maybe to give away at Christmas for the teacher, neighbour or friend who loves home-made treats!
Ingredients
150g cherry, cranberry & pistachio nougat, chopped
2/3 cup blanched almonds
2 cups pink and white marshmallows, halved
170g packet Craisins
2 x 200g blocks white chocolate, chopped
2 tbsp shredded coconut
Method
Grease and line a loaf tin with non stick baking paper. Combine nougat, almonds, marshmallows and craisins in a large bowl.
Melt white chocolate in a heat proof bowl over a pot of simmering water (don’t let the bowl touch the water) until melted. Stir through the nut mixture. Transfer to prepared tin and spread evenly. Scatter over coconut. Place in refrigerator until set, then slice and serve.
Ingredients
- 150g cherry, cranberry & pistachio nougat, chopped
- 2/3 cup blanched almonds
- 2 cups pink and white marshmallows, halved
- 170g packet Craisins
- 2 x 200g blocks white chocolate, chopped
- 2 tbsp shredded coconut
Instructions
- Grease and line a loaf tin with non stick baking paper. Combine nougat, almonds, marshmallows and craisins in a large bowl.
- Melt white chocolate in a heat proof bowl over a pot of simmering water (donât let the bowl touch the water) until melted. Stir through the nut mixture. Transfer to prepared tin and spread evenly. Scatter over coconut. Place in refrigerator until set, then slice and serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
