Rocky Road
Photography Olivia Galletly.
A twist on the much-loved classic, this rocky road uses chewy macaroon biscuits, turkish delight, crushed meringue and any leftover easter eggs.
Makes: 25 squares
INGREDIENTS
500 grams dark chocolate, chopped (50% cocoa)
½ cup shelled pistachios
½ cup coconut threads
200 gram packet macaroon biscuits, roughly chopped
1 cup turkish delight, roughly chopped
½ cup loosely crushed meringues
½ cup small chocolate eggs, halved or quartered
EQUIPMENT: Line the base and sides of a 20-23cm square tin with baking paper.
METHOD
Melt the chocolate in a bowl over a pot of simmering water. Remove from the heat and set aside.
In a bowl, combine the remaining ingredients, and reserve a little of each for on top. Once the melted chocolate has cooled to room temperature, add to the bowl and stir to combine.
Pour the rocky road mixture into the tin. Scatter over the reserved ingredients and chill for 3 hours or until completely solid.
Use a sharp knife to cut the rocky road into small squares.
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