Rocky road white knuckle ride

Prep: 20 mins

Cook: 10 mins

White chocolate gives an instant twist on a classic rocky road. The ingredients used here bring plenty of different colours, textures and flavours but if you aren’t keen on Turkish delight, you can use fudge instead.

Sunflower oil, for greasing

25g desiccated coconut

500g white chocolate

150g marshmallows (large ones work better than mini)

150g Turkish delight

100g shelled green pistachios

100g mixed peel

Utensil:

23cm square cake tine or baking dish

Grease the tin with oil and line with parchment paper, leaving 5 cm excess hanging over the edges to help with lifting out later.

Toast the coconut in a wide, dry frying pan over a medium heat, tossing regularly, until golden. Remove from the heat and set aside.

Next, break the chocolate up into a large heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl.

When melted, remove from the heat and stir until smooth.

With scissors snip the marshmallows in half on top of the chocolate and then ad the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well.

Pour into the tine and spread evenly with the back of a spoon.

Move any large lumps around to fill any gaps or corners as necessary. Cover and refrigerate for at least 1 hour until set.

Life out of the tin, cut into 12 pieces and stack in a pretty pile on a board to serve.

These will keep for up to a week in an airtight container in the fridge.

Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Chocolate

Recipe Type
Cakes & Baking, Cake Stall

Level of Difficulty
Moderately Easy