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More Nigella recipes

Christmas Rocky Road

by . Featured in NIGELLA CHRISTMAS
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Introduction

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

Christmas Rocky Road
Photo by Lis Parsons

Ingredients

Makes: 24 bars

Metric Cups
  • 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
  • 8 ounces bittersweet chocolate
  • 6 ounces milk chocolate
  • 1½ sticks soft butter
  • ¼ cup golden syrup or light corn syrup
  • 7 ounces amaretti cookies
  • 1 cup brazil nuts (shelled)
  • ⅔ cup red candied cherries
  • 2½ cups mini marshmallows
  • 1 tablespoon confectioners' sugar
  • edible glitter

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 1½–2 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.
  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 1½–2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
  7. Push the confectioners' 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.

Additional Information

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.

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.

Tell us what you think

What 21 Others have said

  • I have made these for the last 4 or 5 Christmases but as family members are allergic to nuts I have used, wait for it,.....Maltesers! I also use dried cranberries instead of the cherries and buy the amaretti biscuits made from apricot kernals instead of almonds. Absolutely yummy and strictly calorie free!!

    Posted by Millcotties on 31st January 2020
  • These are fabulous. I used mini veggie marshmallows and a mixture of biscuits. I couldn’t bring myself to use 200g of amaretti so mixed in 100g of some left over home made fork biscuits and actually some rather stale digestives and it tasted great! Very chocolatey, could even add more fruit, like dried cranberries and it would still mix in well.

    Posted by Hilty on 25th December 2019
  • These bars look so good and with the marshmallow inside I bet that they taste amazing. Going to make these during Christmas week for sure. All Nigella's Christmas recipes sound absolutely delicious, so difficult to choose what to make.

    Posted by Monkeyboo27 on 23rd December 2019
  • My now Christmas Tradition for around the last 10 years! Everybody who knows me expects to bring these little treasures and I adore them! Introducing my 4 year old son to the recipe tonight. Thank you Nigella

    Posted by loupol on 22nd December 2019
  • A must in this is shards of oozing stem ginger and some peel even cranberries balance sweetness just a small nudge towards daily 5 but awesomeness in a nibble

    Posted by Carolhan2 on 17th December 2019
  • Dear Nigella, I added "drunk" cherries instead of marshmallows (cherries soaked overnight in sherry). I think I may have died and gone to heaven. It is divine. Thank you.

    Posted by Angel2 on 17th December 2017
  • I make these every year. I like to make early and freeze and take out when needed. Everyone loves them. They have become a Christmas tradition!

    Posted by StephenB on 30th October 2015
  • Dear Nigella , I made this Rocky Road for some friends at the weekend. When I made it home after buying all the ingredients I realised I'd forgot to get the Amaretti biscuits!!! I used the kids' breakfast biscuits and some chocolate popping candy, they went down a treat. Lots of Love Suzanne xx

    Posted by suzannne Facenna on 14th December 2015
  • I started making these every Christmas to have in fridge for when guests pop around for tea or coffee. They are absolutely delicious and so easy to make. I discovered this recipe while watching Nigella Christmas on DVD few years back. Thank you Nigella for your beautiful recipes. Merry Christmas to you and your children.

    Posted by mumto2boyz on 20th December 2014
  • Hi Nigella, I have been making your Christmas Rocky Road for years now in our 40 degree heat here in Cairns, Australia. Love it, love it, love it. Have a Happy Chanukah & a great Christmas. May 2015 bring you lots of happiness. Best Wishes Angelique & family xoxo

    Posted by FlippyEars on 16th December 2014
  • I tried it for my "New Year party". It is so delicious!!!!!!!!!!!!! A great success.

    Posted by Psimo on 7th January 2015
  • These sound lovely - but I should just point out they're listed as suitable for vegetarians, when in fact almost all marshmallows contain gelatine! So watch out for this if making them for veggies...

    Posted by DaisyDaisy on 14th December 2013
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