Blond Rocky Road

A while back I bought Gizzi’s Kitchen Magic by Gizzi Erskine after seeing her cook wonderful recipes on TV for This Morning and hearing wonderful things about her first cookbook. I’ve not been disappointed and her book delivers everything I was expecting and more. There are so many recipes that I can’t wait to try. One of the first to catch my eye and have me drooling was this recipe for Blond Rocky Road and I couldn’t wait any longer. I can’t begin to describe how absolutely divine this version of rocky road is, it’s creamy, crunchy, chewy, nutty and will have you wanting more. These are testing my resolve to lose weight but I won’t give in to these blond bombshells!

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.