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CHRISTMAS ROCKY ROAD

CHRISTMAS ROCKY ROAD

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Makes: 24 bars

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

It’s not that I felt my usual Rocky Road Crunch Bars needed any improvement (though fiddling with recipes is one of life’s pleasures) but I thought they would benefit from some seasonal adjustment. So, out go the Rich Tea biscuits and in come amaretti and – in the seasonal spirit – I’ve crammed in some Brazil nuts and glacé cherries (as red as Rudolph’s nose), along with snowy mini marshmallows. The fresh snowfall of icing sugar on top might seem seasonal enough, but not for me. So I add some edible glitter in Disco Hologram White.

We have a whole collection of irrisitable handmade Christmas gift recipes as well as other Christmas cookie recipes and for the main event why not browse our Christmas food recipes?

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Ingredients

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  • 250 grams dark chocolate
  • 150 grams milk chocolate
  • 175 grams soft butter
  • 4 tablespoons golden syrup
  • 200 grams amaretti biscuits
  • 150 grams brazil nuts (shelled)
  • 150 grams red glace cherries
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • edible glitter
NIGELLA CHRISTMAS

As featured in

NIGELLA CHRISTMAS

Method

  1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
  2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
  3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
  4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
  5. Tip into a foil tray (I use one 236mm x 296mm / 9¼ x 12 inches), smoothing the top as best you can, although it will look bumpy.
  6. Refrigerate until firm enough to cut, which will take about 1 1/2–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
  8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.

MAKE AHEAD TIP:

Make the Rocky Road and refrigerate to set. Don’t add the icing sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week. Decorate with icing sugar and edible glitter about 1–2 hours before serving.

FREEZE AHEAD TIP:

Make the Rocky Road as above and freeze for up to 1 month. Thaw overnight in a cool place. Decorate as above.

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  • These are sooooo amazing! I have made them as little treats for the ladies that look after my son at nursery. Look so beautiful all wrapped up in little bags with red satin ribbon.

    Posted by Busymomma on 12th Dec 2011 at 20.42

  • I think of my Nigella Christmas cookbook as part of my Christmas decoration. It has pride of place in my kitchen. This year I made the amazing Christmas cake with prunes. I hoped I would scare off my family with this one particular ingredient, not so they all love it. So also made the christmas pus, love that it doesn't have suet as my daughter is vegetarian. Last night I made the rocky road bars, couldn't find amaretto cookies ughhhh, so used another Italian cookie, so right texture but not that amazing aroma of almond, oh well next year. Thanks Nigella, you a certainly are queen in my kitchen. Happy Christmas from Toronto, Canada

    Posted by bantry on 22nd Dec 2011 at 17.38

  • Hi ! I just prepared this rocky road. Because I don't have marshmallows, I put some ginger bread. It's a very delicious cake. Cristina

    Posted by florideportocal on 29th Dec 2011 at 11.36

  • Hi Nigella, I made this Chocolate Rocky Road for Christmas here in South Africa and it was a success and was absolutely yummy....

    Posted by Carrie-Anne on 5th Jan 2012 at 7.59

  • i made a few changes to this wonderful recipe because my son can not eat milk chocolate. i used white chocolate and dry cranberries instead of the choc, nuts and cherry's, it went down a treat and he has already asked me to make a third lot. lol thank you for a great recipe :-)

    Posted by pippacake on 8th Jan 2012 at 21.44

  • I made your Christmas Rocky Road this time instead of the usual recipe I use, and it was a great success! The texture was beautiful and almost fudge like. One thing though ... I'm pretty sure that this will be made again ... often ... and well before Christmas. :)

    Posted by meulenjz on 16th Jan 2012 at 21.15

  • So it may not be Christmas, but I have just made this Rocky Road for other half. Substituted Pistachios for walnuts and used honey in place of syrup. So simple and made heaps! I even flicked some blue edible glitter on the top. Hubby gave it 10/10.....

    Posted by germania on 11th Aug 2012 at 7.53

  • Nigella, your Christmas Rocky Road is my favourite recipe, ever. When I met you at the Brighton book signing yesterday you were so lovely and said I should put my quote about it on the website, even though I was mortified I'd come out with it at the time, so here goes... Christmas Rocky Road : "I like it so much I can just keep eating it and eating it and not even feel sick!" ...and it's true. This is my "If you could only eat one thing for the rest of your life without getting fat obviously" choice...and I make it every December :) Thank you Nigella for another fabulous sweet treat x

    Posted by rockyroad911 on 25th Oct 2012 at 22.53

  • Nigella is not just for Christmas... made this for No1 son's birthday party in May at his request - ensuring best quality choc, butter & biscs are dairy free... so much nicer than any supermarket 'Free From' ranges that are so expensive & quite frankly tasteless.

    Posted by CountryMumpkin on 5th May 2013 at 10.26