white chocolate rocky road

White Chocolate Rocky Road by Bent Street Kitchen

I think it was around Easter and I remember arriving at my work desk to find a small block of white rocky road wrapped in clear cellophane with a dainty ribbon wrapped around it. My work friend Tracy had made some for everyone. I tended to get to work early and remember chuckling to myself as I heard one gleeful sound after another as each person found the little present waiting for them.

I was never a big fan of rocky road until I bit into Tracy's version. I think the rose water did it for me. I didn't get around to getting her recipe so I tried to create my own by tweaking a recipe I found on Taste.com.au. I just love the rich colours of the pistachios and cranberries against the snowy white chocolate. 

I've given these as gifts or served them with the coffee after dinner.


300 g white chocolate, chopped

1/2 c dried cranberries

1-2 t rose water or just enough to soak the cranberries

1/3 c pistachios, toasted and roughly chopped

100 g white marshmallows


Grease an 8 x 26 cm bar pan. Line with baking paper with a 2 cm overhang. 

Toss cranberries in rosewater for 20 minutes then drain any excess liquid.

Place chocolate in microwave-safe bowl and heat in microwave on high for 1-2 minutes, uncovered. Stir every 30 seconds or until melted and smooth.

Put cranberries, marshmallows and pistachios in a large bowl and toss to combine. Add melted chocolate. Stir until combined. Transfer and press into pan. Refrigerate, covered with paper overhang, for 2 hours or until set. Cut into into desired size.

Serves 6-8.

Note: To toast the pistachios, preheat oven to 175 °C. Place pistachios on a cookie sheet and distribute evenly. Bake for 6-8 minutes. They will become fragrant when they are done. Watch them like a hawk because they can burn easily. Allow to cool.

Click here for printer friendly recipe.

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