White chocolate rocky road
PersonalPoints™ per serving
Fluffy marshmallows, juicy cranberries and flaky almonds encased in white chocolate. Chunks of rocky road make a sweet treat to share with your loved ones
150 g, quartered
2 tbs, toasted
¼ cup(s), (35g), chopped
White chocolate block
180 g, melted
- Draw a 20cm x 30cm rectangle on a large sheet of baking paper, then place paper marked side down onto a large baking tray.
- Combine marshmallows, almonds, cranberries and sugar in a medium bowl. Reserving 1 tablespoon melted chocolate, spread remainder over prepared baking paper. Sprinkle over marshmallow mixture and gently press into chocolate. Drizzle reserved melted chocolate over rocky road. Refrigerate for 20 minutes or until chocolate has set. Using a sharp knife, cut rocky road into 20 even pieces.
TIP: When cutting marshmallows, dip kitchen scissors into icing sugar to prevent sticking. To toast almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds evenly on a baking tray, then bake for 3–5 minutes or until golden. To melt chocolate, break up into squares, place in a microwave-safe bowl and cook on high for 20 seconds or until completely smooth when stirred.