Beckie Pilley and Becky Erwood from FED are our Weekend Treats guests today and here is their recipe for rocky road.
White chocolate, pistachio & cranberry rocky road:
Preparation time:15 minutes + 2 hours chilling
Makes: 24 squares
500g white chocolate
75g unsalted pistachio nuts
115g dried cranberries
1.5 cups rice bubbles
100g red glace cherries
75g unsalted almonds
1 cup desiccated coconut
1. Break the white chocolate into chunks and place in a stainless-steel bowl and put over a pot over hot water until melted.
2. Put the pistachios and almonds in the oven (on 160 degrees) and lightly toast for approx 5 mins. When cold, chop roughly – mix all ingredients into the warm melted chocolate.
3. Line a 22cm square brownie tin with glad wrap and press the mixture into the tin, making sure to get it right into the corners.
4. Refrigerate for at least 2 hours before slicing with a sharp knife into approximately 24 even squares. This rocky road will keep for up to 2 weeks in an airtight container.
The Long Lunch with Mike Puru in for Lynda Hallinan, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.