White Christmas Rocky Road
Description:
White Christmas Rocky Road is a no-bake, sweet treat that’s perfect for the festive season. It combines white chocolate, marshmallows, dried fruits, and nuts to create a chewy, crunchy, and melt-in-your-mouth dessert. Unlike traditional chocolate rocky road, this version uses white chocolate for a creamy, snowy appearance reminiscent of a winter wonderland. It’s easy to make, kid-friendly, and a great gift or party treat.
Ingredients:
400g white chocolate (good quality, chopped)
3 tablespoons golden syrup or corn syrup
150g marshmallows (mini marshmallows work best)
100g biscuits (digestive or plain tea biscuits, roughly chopped)
50g dried cranberries or sultanas
50g mixed nuts (almonds, pistachios, walnuts), roughly chopped
50g desiccated coconut (optional, for extra snow-like effect)
1 teaspoon vanilla extract
Equipment:
20cm (8-inch) square baking tin
Parchment paper
Heatproof bowl
Saucepan
Prep Time:
Preparation: 15 minutes
Setting time: 2–3 hours (or overnight for best results)
Total time: 2 hours 15 minutes – 3 hours 15 minutes
Instructions:
Prepare the tin:
Line a 20cm square baking tin with parchment paper, leaving some overhang for easy removal later.
Melt the chocolate mixture:
In a heatproof bowl over a simmering saucepan of water (double boiler), melt the white chocolate and golden syrup together.
Stir occasionally until smooth and fully combined.
Remove from heat and add vanilla extract.
Mix the dry ingredients:
In a large mixing bowl, combine the marshmallows, chopped biscuits, dried cranberries, nuts, and desiccated coconut.
Combine chocolate with mix-ins:
Pour the melted white chocolate mixture over the dry ingredients.
Gently fold until everything is evenly coated. Be careful not to crush the marshmallows too much.
Transfer to tin:
Pour the mixture into the prepared tin and press down lightly with a spatula to compact it.
Sprinkle a few extra marshmallows, nuts, or coconut on top for decoration.
Set:
Refrigerate for at least 2–3 hours, or until firm.
Cut and serve:
Lift from the tin using the parchment paper overhang and cut into squares or rectangles.
Store in an airtight container in the fridge for up to 2 weeks.
Tips & Variations:
Make it festive: Add red and green glacé cherries or colored sprinkles.
Nut-free option: Replace nuts with extra dried fruits or rice bubbles.
Extra crunch: Use broken chocolate-covered biscuits or pretzels.
Storage: Freeze for up to 1 month; thaw before serving.
Common Questions & Answers:
Q1: Can I use dark or milk chocolate instead?
A1: Yes! White chocolate gives the snowy look, but dark or milk chocolate will make a richer, traditional rocky road.
Q2: Can I make it vegan?
A2: Use dairy-free white chocolate, plant-based butter, and vegan marshmallows.
Q3: Why does my rocky road get sticky?
A3: If your marshmallows are too soft or chocolate is overheated, it can become sticky. Chill it thoroughly to firm up.
Q4: Can I use mini marshmallows only?
A4: Absolutely! Mini marshmallows distribute more evenly and give better texture in each bite