Blond Rocky Road
Makes 24 squares
Ingredients
100ml double cream
1 tbsp instant espresso powder
125g unsalted butter, softened
300g white chocolate, broken into pieces
3 tbsp honey
200g shortbread
100g mini marshmallows
100g macadamia nuts, toasted
100g fudge, chopped into small cubes
Heat the double cream in a small, heavy-based pan over a low heat. Add the coffee powder and stir until dissolved, then put to one side. In another heavy-based pan, melt together the butter, white chocolate and honey over a gentle heat. Remove from the heat, then transfer one-third of the mixture to another, smaller bowl and set aside to cool. Pour the remainder, along with the coffee cream mixture, into a large mixing bowl.
Place the shortbread in a plastic freezer bag and bash with a rolling pin until you have small pieces. Tip the shortbread pieces, mini marshmallows, macadamia nuts and fudge into the mixing bowl with the other ingredients and mix together well.
Line a 24cm square brownie tin with clingfilm. Pour in the rocky road mixture and level off the surface. Pour on the reserved butter and white chocolate mixture and smooth the surface. Pop it into the fridge and leave to chill for at least 2 hours, or overnight. Lift the cling film up to take the biscuits out of the tin, and cut the rocky road into 24 squares to serve. They need to be kept chilled or they can become a bit sticky.
Makes 24 squares
Ingredients
100ml double cream
1 tbsp instant espresso powder
125g unsalted butter, softened
300g white chocolate, broken into pieces
3 tbsp honey
200g shortbread
100g mini marshmallows
100g macadamia nuts, toasted
100g fudge, chopped into small cubes
Heat the double cream in a small, heavy-based pan over a low heat. Add the coffee powder and stir until dissolved, then put to one side. In another heavy-based pan, melt together the butter, white chocolate and honey over a gentle heat. Remove from the heat, then transfer one-third of the mixture to another, smaller bowl and set aside to cool. Pour the remainder, along with the coffee cream mixture, into a large mixing bowl.
Place the shortbread in a plastic freezer bag and bash with a rolling pin until you have small pieces. Tip the shortbread pieces, mini marshmallows, macadamia nuts and fudge into the mixing bowl with the other ingredients and mix together well.
Line a 24cm square brownie tin with clingfilm. Pour in the rocky road mixture and level off the surface. Pour on the reserved butter and white chocolate mixture and smooth the surface. Pop it into the fridge and leave to chill for at least 2 hours, or overnight. Lift the cling film up to take the biscuits out of the tin, and cut the rocky road into 24 squares to serve. They need to be kept chilled or they can become a bit sticky.
17 comments:
Boy do they look gooooooood! These are certainly going to test my WW points!!!
yummy so so good!
yummy!!
Oh my goodness, these look heavenly Maria! Lucie xx
These look amazing! I've been tempted by that cookbook often, this might tip it!
They look wonderful, pretty hard to resist and stick to the diet!!
My teeth are dissolving just thinking about eating one.
x
Holy moley. I can feel my arteries hardening just looking at the list of ingredients. Give them to me!
These look very special Maria! I would not be able to resist! XO
So naughty - don't think I could stop at 1
They look really fab, and I bet they taste as good too! I love the gerbera image on your front page, very pretty. x
Oh my, I so want to get my teeth stuck in to one of these now - they look like particularly delicious squares of fudge. I'm going to have to make these.
They look absolutely delicious Maria!
I think I wouls have to be removed from the dessert table! Sorry i have been MIA. Busy schedule. missed your posting!!
Those do look delicious but i better stay away if i want to keep the weight off!
Thanks for all the lovely comments!
Maria
x
Looook SOOOO good!! I love rocky road and will definitely make this sometime..after doing about 300 crunches.. lol
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