26 Mar 2015 No Bake Sweet
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. In fact, fudge is delicious added into this mix, as are dried cranberries and apricots. The list is endless, so be as inventive as you like. Buckle up for a white knuckle ride! *This recipe has been filmed by the fab ForkfulTV crew and you can watch it here*
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.
Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.
With scissors snip the marshmallows in half on top of the chocolate and then add the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well.
Pour into the tin 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.
Lift 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 (if they survive that long!).
This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.
Photo © Mark Duggan.
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
23cm square cake tin or baking dish