Pistachio, Almond & Strawberry Rocky Road
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 20 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
20
- 110grams pkt Lucky Blanched Almonds
- 120grams pkt Lucky Pistachio Kernels
- 120grams pkt macadamia nuts
- 2 blocks 180g milk chocolate, chopped
- 2 blocks 180 dark chocolate, chopped
- 1/2packets 300g jumbo marshmallows, quartered
- 1/2 cup dried cranberries
- 10grams pkt freeze-dried strawberries, halved
Description
Try this simple variant of the classic chocolate and marshmallow slice to up the crunch and flavour. It's the perfect indulgent treat to enjoy with loved ones for Easter.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Grease and line a 16x26cm slice pan, extending paper 5cm above edges of pan on all sides.
Step 2 of 5
Place nuts on baking tray. Bake for 6 minutes or until toasted. Stand for 30 minutes to cool.
Step 3 of 5
Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds, stirring with a metal spoon every 30 seconds, or until chocolate is melted and smooth.
Step 4 of 5
Combine marshmallows and cranberries with 3/4 of the nuts in a large bowl. Pour over 3/4 of the melted chocolate and stir until well coated. Spoon mixture into prepared slice pan, pressing with the back of a spoon to level.
Pour remaining chocolate over mixture in pan. Tap pan on bench to remove air bubbles. Sprinkle top with strawberries and remaining nuts. Refrigerate for 4 hours or until firm.
Step 5 of 5
Remove rocky road from fridge. Stand for 30 minutes. Using a hot knife, cut into pieces. Serve.
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