If you’re in the mood for a decadent chocolatey treat, try this recipe for Fudgy Rocky Road

300g dark chocolate( 70%)
90g butter
3 tablespoons honey
150g tea biscuits or shortbreads, roughly chopped
75g mini pink and white marshmallows
50g roasted pistachio nuts, roughly chopped
3 tablespoons cranberries

Chocolate Fudgey Layer:
120g dark chocolate (50%)
2 tablespoons butter
3 tablespoons double thick cream

How to
Line a 20cm square cake tin with parchment paper. Place the 300g dark chocolate, butter and honey in a heatproof bowl. Microwave on medium heat at 40 second intervals until the chocolate is melted. Stir until glossy and smooth.

In a large mixing bowl, combine the biscuits, marshmallows, nuts and cranberries. Pour the melted chocolate over and mix to combine. Transfer the mixture to the lined tin and press down gently to even the top.

For the fudgy layer, place all the ingredients in a bowl and melt following the same method as above. Pour the warm chocolate fudgy ganache over the biscuit layer and spread quickly to smooth the surface. Chill in the fridge until set. Slice into squares or bars. Keep stored in the fridge until serving.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.

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