Saturday, December 4, 2010

White Chocolate Rocky Road. This is serious.

A perfect antidote to my post yesterday. I almost want to make a poster out of this it's so pretty.

Recipe by Gluten Free Foodie


14 oz. good quality White Chocolate (you may use Dairy Free White Chocolate, but follow the manufacturer's directions for melting rather than ours)
2 oz.  pistachios, lightly toasted
2 oz.  macadamia nuts
6 oz.  multi colored marshmallows
3 oz.  fruit flavored, multi colored jelly candies
3 oz.  dried cranberries


-Line the base and sides of an 8 x 8 or 9 x 9  baking pan with wax paper and set aside.
-Roughly chop macadamias, marshmallows and candy and place in a glass or stainless steel bowl.  Add the toasted pistachios and cranberries and mix gently.
-Break the chocolate into small pieces and place in a microwave safe bowl. Microwave for approximately 45 – 50 seconds, then stir. Microwave for another 30 seconds then stir again. Repeat the process if necessary, until all the chocolate is evenly melted and has reached a relatively thin consistency.
-Pour the melted chocolate over the fruit, nut and candy mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
-Pour into the  prepared pan and then level with a spatula.
- Refrigerate for at least a couple of hours (preferably overnight), then remove from the fridge, place on a cutting board (the paper will be very easy to peel off) and cut into your desired shapes and sizes. This will keep very well for at least two weeks, though it will soften slightly at warm room temperature.

1 comment:

  1. This looks amazing! I always love your choice of subject matter. I'm definitely going to try and make this. Thanks for the post.