White chocolate and ginger rocky road recipe
These yummy little squares of rocky road are made super indulgent with the addition of white chocolate. The perfect no-bake treat for any mum this Mother's Day - make them veggie by swapping the mini marshmallows for extra chopped fruit and nuts instead!
See method- Makes 16 squares
- 15 mins to prepare and 2 hours to cool
- 234 calories / serving
- Gluten-free
Ingredients
- vegetable oil, for greasing
- 400g white chocolate, roughly chopped
- 80g stem ginger, roughly chopped
- 50g mini marshmallows
- 200g pack fruit and nut mix, 30g roughly chopped
Each serving contains
- Energy
- 975kJ 234.0kcal
- Fat
- 13g
- Saturates
- 9g
- Salt
- 0.1g
- Sugars
- 23g
of the Reference intake
Carbohydrate 24.4gProtein 3.5gFibre 1.2g
Method
- Grease and line a 20cm square tin with nonstick baking paper. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl); stir until smooth, then remove from the heat.
- Put the ginger, marshmallows and unchopped fruit and nut mix in a mixing bowl and pour in the chocolate. Mix with a wooden spoon until just combined. Pour into the prepared tin and sprinkle over the chopped fruit and nuts to finish. Chill in the fridge for 2 hrs to set, then use a warm knife to cut into 16 squares.
- See more Mother's Day recipes
