400 grams white chocolate (such as Lindt, broken up into pieces)
200 grams mini marshmallows (preferably white and pink in colour)
200 grams turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
110 grams macadamia nuts (chopped coarsely)
14 ounces white chocolate (such as Lindt, broken up into pieces)
7 ounces mini marshmallows (preferably white and pink in colour)
7 ounces turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
4 ounces macadamia nuts (chopped coarsely)
Method
White Chocolate Rocky Road is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Take a long piece of non-stick baking paper and cut it the width of your square baking pan.
Lay the baking paper over the buttered pan down one side, along the bottom and up the other side in a U shape.
Line the two remaining sides with baking paper.Make sure the paper extends over the sides by at least 2 cm.
Chop the macadamia nuts and the Turkish Delights, rolling the latter in powdered sugar after each cut.
Put the white chocolate chunks in a heatproof bowl over a saucepan containing simmering water and let it melt, Bain Marie style, stirring occasionally to help the process along.
Once done, put the melted chocolate to the side to cool for a couple of minutes.
In a large bowl, combine the Marshmallows, Turkish Delight chunks and the chopped Macadamia Nuts and mix together.
Working quickly, stir in the white chocolate, making sure it coats everything well, and that nothing is left behind at the bottom of the bowl.
Spread the mixture into the square pan.
Refrigerate until set.
When ready to cut, you will need a good knife as white chocolate is harder to cut then dark chocolate.
After subdividing the mixture into square, pull the baking paper up and out of the pan, turn the white rocky road onto its stomach and see if the other side needs help with the knife to separate completely into the cubes you had already subdivided it into.
Take a long piece of non-stick baking paper and cut it the width of your square baking pan.
Lay the baking paper over the buttered pan down one side, along the bottom and up the other side in a U shape.
Line the two remaining sides with baking paper.Make sure the paper extends over the sides by at least 2 cm.
Chop the macadamia nuts and the Turkish Delights, rolling the latter in powdered sugar after each cut.
Put the white chocolate chunks in a heatproof bowl over a saucepan containing simmering water and let it melt, Bain Marie style, stirring occasionally to help the process along.
Once done, put the melted chocolate to the side to cool for a couple of minutes.
In a large bowl, combine the Marshmallows, Turkish Delight chunks and the chopped Macadamia Nuts and mix together.
Working quickly, stir in the white chocolate, making sure it coats everything well, and that nothing is left behind at the bottom of the bowl.
Spread the mixture into the square pan.
Refrigerate until set.
When ready to cut, you will need a good knife as white chocolate is harder to cut then dark chocolate.
After subdividing the mixture into square, pull the baking paper up and out of the pan, turn the white rocky road onto its stomach and see if the other side needs help with the knife to separate completely into the cubes you had already subdivided it into.
Additional Information
We have very high quality Turkish delights here in town which undoubtedly added to the charm and deliciousness of this treat. If one can secure good ingredients, I find this Rocky Road is a lovely addition to any table and a nice accompaniment to the original Rocky Road recipe to be found in Nigella Express. The original recipe asked for the mixture to be spread into two 8cm X 25cm pans. I used my 20cm X 20cm pan for this instead and it gave lovely deep chunks. This recipe would work in square pans that range from 20cm square to 23cm square.
We have very high quality Turkish delights here in town which undoubtedly added to the charm and deliciousness of this treat. If one can secure good ingredients, I find this Rocky Road is a lovely addition to any table and a nice accompaniment to the original Rocky Road recipe to be found in Nigella Express. The original recipe asked for the mixture to be spread into two 8cm X 25cm pans. I used my 20cm X 20cm pan for this instead and it gave lovely deep chunks. This recipe would work in square pans that range from 20cm square to 23cm square.
Rocky road ice cream is a chocolate-flavored ice cream. Though there are variations from the original flavor, it traditionally comprises chocolate ice cream, nuts, and whole or diced marshmallows.
You can also freeze the bars. Wrap them tightly in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 1 month. When you want to eat them, unwrap the bars and put in an airtight box then leave to thaw overnight in a cool place.
The most famous commercial brand of rocky road in Australia, is the Darrell Lea "original recipe" version, sold as "Rocklea Road". This version does not have cherries or raspberries, instead having bigger marshmallow chunks and more coconut.
They are both very similar. However, Rocky Road is a little chunkier using larger peanuts and actual marshmallow chunks. On the other hand, heavenly hash has extra added Chocolate. Rocky road is a more common flavor in your average U.S. ice cream shop.
Our original Rocky Road is still as popular as ever with sweet marshmallows, crunchy nuts and red wine jelly covered in delicious milk chocolate. Hide it somewhere if you don't want to share! Ingredients: Milk chocolate, marshmallows, red wine jelly, peanuts, almonds.
The ratio of Mars bars to butter in this recipe means that the slice will remain nice and chewy and won't get too hard in the fridge. But if it is too hard, you can take it out 10 minutes before eating for the chocolate layer to soften, if desired.
Rocky Road is best kept in the fridge but you can enjoy it at room temperature. Store it in an airtight container in the fridge for up to 3 weeks or at room temperature for 1-2 weeks. It can also be frozen, just let it come up to room temperature before eating.
Rocky road ice cream is a mixture. It consists of several components like chocolate ice cream, nuts, and marshmallows, each retaining its own properties and being potentially separable.
Nothing beats The Original. Our founders created this classic almost 100 years ago and we continue honor it with every scoop! We start with our classic chocolate ice cream, and fold in crunchy almonds and bite size chewy marshmallows for the perfect scoop every time.
If you're a rocky road ice cream lover, you're probably someone who has a lot going on beneath the surface. You're a creative and imaginative person who sees the world in a unique and nuanced way. You're also an emotional individual who isn't afraid to feel deeply and express your feelings honestly.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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