Rocky Road
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!