White Christmas Rocky road is a delicious mixture of toasted coconut, macadamia nuts, cranberries and marshmallow in creamy white chocolate.
I usually go to my friend's kitchens to shoot the pictures for Friends in the Kitchen but this time Nicola made her White Christmas Rocky Road in my kitchen. Nicola and I studied Home Economics together at Polytechnic back in the day.
Partnered together in the kitchen on the first day because in alphabetical order our surnames were next to each other, we have been friends ever since. Even though our paths since those days have quite literally taken us in very different directions!
While on a trip back to the UK and staying with me and we have been having the best of times. Catching up on each other's news, and doing a few touristy things that as a Londoner I seldom get to do. Inevitably, we have also found ourselves cooking together.
An Australian Christmas Treat
This White Chocolate Rocky Road is a treat my friend Nicola makes when she celebrates Christmas at her home in Sydney, Australia. So on one winter visit she made a batch for me. It's very naughty but very nice too!
I did wonder if it would altogether be a bit too sweet for me and, whilst there's no denying it is sweet, I love the crunch of the toasted macadamias and the flavour of the coconut.
For the dried fruit we added cranberries as they seem the most festive and are less sweet than some other dried fruits, I think they add a good flavour. Dried sour cherries would also work well. Giving how when the boys arrived home they tucked in, I'm pretty sure we will be making this again. Who knows maybe it will become a regular Festive treat for us too.
Nicola's White Christmas Rocky Road
Equipment
- 1 20cm (8in square cake tin
- baking parchment
- 2 baking sheets
- heatproof bowl
- small saucepan
- spatular or spoon
Ingredients
- 100 g macadamia nuts (3½oz), roughly chopped
- 50 g desiccated coconut (2oz)
- 450 g white chocolate (1lb), broken into small pieces
- 75 g dried cranberries (3oz)
- 100 g mini marshmallows (3½oz)
Instructions
- Preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4. Line a 20cm (8in square cake tin with baking parchment.
- Spread chopped 100 g macadamia nutsout on one of the baking trays and 50 g desiccated coconut on another. Toast in the oven for about 4-6 minutes until golden. Don't put them on the same tray as the coconut may toast a bit quicker.
- Meanwhile, place 450 g white chocolate broken into small pieces in a large bowl and place over a pan of hot water. Heat gently stirring until the chocolate has melted. Remove from the pan and wipe the base of the bowl dry.
- Allow to cool slightly then stir in the toasted nuts and coconut, 75 g dried cranberriesand 100 g mini marshmallows until well coated in the melted chocolate.
- Tip into the prepared tin and spread level. Chill for 2 hours or until required.Serve cut into small squares.
Notes
Nutrition
Cups Vs Weighing
At home, Nicola measures in cups but I have given metric measurements for my readers, however, as with all my recipes, you can toggle the ingredient list between metric and cups depending on your preferred method of measuring. When it comes to baking, I recommend weighing as it tends to be more accurate.
Dephinah Sirako says
White Christmas Rocky Road looks awesome but am not sure they would look your friend;s if I tried.
Jacqueline Bellefontaine says
Give it a go I am sure you will find they look just as good when you make them.
Angela / Only Crumbs Remain says
It's so lovely that you and your friend from Poly all those years ago are stll in touch Jacqui. Great recipe - definitely pinning it ready for next year 🙂
Angela x
Sharon ladds says
I have enjoyed reading about how you both met and your continuing friendship. Good food will always play a huge part in bringing people together.
I am very interested in the vegetarian recipes you have done and they have given ne inspiration. I have friends that have become VEGAN!! So here's hoping you could post a few vegan recipes to help me out?
A happy new year to you and your followers and a big thankyou.
Jacqueline Bellefontaine says
Thank you, Sharon, a happy new year to you too. It is interesting how some friendships just last and last and I continue to value Nic friendship very much. I don't do many Vegan recipes but you might like to take a look at a friends blog as she only posts Vegan recipes https://www.yumsome.com/ I do plan to make and share more vegetarian meals this year so hopefully, there will be plenty to tempt you.