This Christmas Rocky Road is packed full of chocolate, cherries, cranberries, marshmallows and crushed Amaretti biscuits for a delicious festive treat!
Hello! The big day is almost here….are you ready? I still have a few last minute bits to do today…then I can finally relax!!
I’m just popping in to squeeze in a couple more Christmas recipes before the big day….I meant to post them last week, but life got a bit crazy, as it always does around this time of year!
This Rocky Road recipe is based on a recipe from one of my favourite cookbooks, Nigella Christmas.
I’ve made it into a Christmas wreath shape for something a little different – I couldn’t help myself! – but if you can use a large baking tin and cut the rocky road into bars if you prefer.
You could of course use a bundt tin to make the wreath shape, but I’m going to show you how to easily do it without a special tin.
ingredients you’ll need to make christmas rocky road
(Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post!)
- Chocolate. I use a mixture of dark and milk chocolate – personally I find the rocky road to be a little too sweet with 100% milk chocolate, but if you’re making this for children they might love it!
- Golden (corn) Syrup to bind the mixture together
- Butter
- Crushed Amaretti Biscuits. You can use digestives, rich teas or gingernuts if you prefer, but I love the flavour of Amaretti.
- Glace cherries
- Dried Cranberries
- Mini Marshmallows
- Christmas Sprinkles to decorate!
How to make Christmas Rocky Road
- Melt the butter, golden syrup and chocolate together in a large saucepan.
- When the chocolate mixture is smooth, Tip in the crushed amaretti, dried cranberries, halved glace cherries and mini marshmallows.
- Give the mixture a good stir to coat everything in the melted chocolate.
- Tip the mixture into a greased and lined 23cm round cake tin. To make the wreath shape, place a round jar in the middle of the tin.
- Lightly grease all around the outside of the jar with butter, then start spooning the rocky road mixture into the tin, pressing in down as you do to pack it in.
- Smooth the top as best as you can (but don’t worry, it a few lumps and bumps here and there are nothing to stress about) and place in the fridge while you get on with the topping.
- Melt chocolate over a pan of simmering water and once the chocolate is smooth, pour over the top of the rocky road and decorate with Christmas sprinkles.
- Place in the fridge once again for 2- 3 hours to set before removing from the tin and serving.
want to see more christmas recipes?
Stilton and Walnut Star Biscuits
Last Minute Chocolate Cherry Mincemeat
Easy Iced Gingerbread Biscuits
Triple ginger, cherry and pecan Christmas Pudding
White chocolate coconut snowball truffles
more easy no bake recipes that would make a perfect last minute christmas dessert or gift!
No Bake Terry’s Chocolate Orange Cheesecake
No Bake Chocolate Orange Traybake
Christmas Rocky Road
This Christmas Rocky Road would make a gorgeous centrepiece for a Christmas dessert table! It's packed full of festive treats such as Amaretti biscuits, glace cherries, dried cranberries and mini marshmallows.
Ingredients
- 400G Chocolate (I use half and half milk and dark chocolate) Broken into squares
- 200G Butter
- 50G Golden (Corn) Syrup
- 225G Crushed Amaretti Biscuits (or other biscuits of your choice)
- 160G Halved Glace Cherries
- 100G Dried Cranberries
- 150G Mini Marshmallows
- 150G Milk Chocolate for the topping
- Christmas Sprinkles to decorate
Instructions
- Grease a line a 23cm round cake tin with baking parchment.
- Melt the chocolate, butter and golden syrup together in a large saucepan over a low heat until melted and smooth.
- Remove from the heat and tip in the crushed biscuits, cherries, cranberries and marshmallows. Stir well to mix.
- Place a round jar in the middle of the baking tin and grease it lightly with butter. Spoon the rocky road mixture into the tin, pressing it down with a spoon as you go. Place in the fridge for 2-3 hours to set firm. At this stage, you can leave the rocky road in the fridge for up to a day or two.
- When you're ready, remove the rocky road from the fridge. Run around the side of the rocky road with a palette knife to loosen it from the tin, then invert the whole thing onto a serving plate. Release the rocky road from the tin and remove the base using a palette knife.
- Melt the 150G chocolate over a pan of simmering water, then pour all over the top of the rocky road. Decorate with Christmas sprinkles and leave the rocky road to set for about an hour or so before serving.
Notes
You can use a bundt tin to make the wreath shape if you have one, or you can make the rocky road in a large baking tin instead.
Nutrition Information
Yield 28 Serving Size 1Amount Per Serving Calories 154Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 69mgCarbohydrates 17gFiber 1gSugar 13gProtein 2g