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.
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.
Back to TOP