Very berry white chocolate rocky road recipe
This chunky, berry-studded rocky road makes the perfect picnic fare. Chock-full of white chocolate, mini marshmallows and macadamia nuts and then sprinkled with freeze-dried strawberries and fresh berries, this is a decadent dessert recipe or vibrant afternoon tea treat. For a gluten-free version, simply swap in gluten-free biscuits.
See method- Serves 16
- 10 mins to prepare and 5 mins to cook, plus chilling
- 230 calories / serving
Ingredients
- 300g white chocolate, broken into chunks
- 1/2 x 200g pack malted milk biscuits, broken into small chunks
- 100g (3 1/2oz) macadamia nuts
- 2 x 100g pack pink and white mini marshmallows
- 1 x 18g bag freeze-dried strawberries
- 4 small strawberries, halved
- 4 red cherries, halved and pitted
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Shop ingredientsEach serving contains
- Energy
- 960kJ 230.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 21g
of the Reference intake
Carbohydrate 26.8gProtein 2.7gFibre 0.9g
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- Line a 20cm (8in) square loose-bottomed tin with nonstick baking paper. Set a large heatproof bowl over a pan of just simmering water. Add the chocolate, turn on the heat, and stir occasionally until melted and smooth.
- Tip the biscuits, nuts, most of the marshmallows and half the freeze-dried strawberries into the melted chocolate, stirring well to coat. Tip the mix into the tin, spreading out to fill. Toss over the remaining marshmallows and freeze-dried strawberries. Gently level with the back of a wooden spoon.
- Lightly score 16 squares on the surface with a knife. Alternate pressing a halved cherry and a halved strawberry, cut-side up, into each square. Put in the fridge and chill for at least 3 hrs, or overnight.
- Once set, remove from the tin and slice into 16 squares. Keep chilled in an airtight container for 1-2 days.
- See more Picnic recipes
