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Gluten Free White Chocolate Rocky Road
servings
16 people
time
2 hr 55 min - 3 hr 10 min
The crunchy biscuit and chewy marshmallow make these delectable bites so good we bet you won’t be able stop at just one square.
The crunchy biscuit and chewy marshmallow make these delectable bites so good we bet you won’t be able stop at just one square.
Who doesn’t love a rocky road? The crunchy and buttery biscuit, the hearty hazelnuts, the fruity raisins, the sticky syrup, the gooey marshmallows and the rich and creamy chocolate all combine to form the ultimate bar of indulgence. Simply irresistible. This gluten free rocky road recipe uses white chocolate for extra sweetness. But if you don’t like white chocolate, simply swap it for milk or dark. Serve with a milky coffee and dip if you dare!
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Preparation
in 1 hour and 30 minutes
Cooling
in 1 hour and 25 minutes - 1 hour and 40 minutes
- Break the buscuits into small pieces. Lightly grease a base lined 20cm x 20cm baking tin.
- Melt the butter, syrup and chocolate together in a large bowl placed over a pan of hot but not boiling water.
- Remove the bowl from the pan and cool for 10 minutes before beating well.
- Place all of the remaining ingredients into the melted chocolate mix and combine together.
- Tip the mixture into the prepared tin and level with the back of a spoon. Refrigerate for 30 minutes.
- Mark into 16 portions and chill for a further 45 minutes before decorating.
- Melt the milk chocolate in a small bowl over a pan of simmering water or in the microwave.
- Pipe or drizzle the chocolate in a zig zag pattern on top of the Rock Road.
- Allow to set and serve.
Ingredients
12
250
g
white chocolate
100
g
butter
85
g
golden syrup
50
g
chopped roasted hazelnuts
50
g
raisins
75
g
dried sour cherries
75
g
marshmallows
25
g
milk chocolate
Nutritional & Dietary
Gluten-free
No eggs added
No oat added
No rice added
No soya added
No yeast added
Wheat free
Vegetarian
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