White Chocolate Rocky Road

A community recipe by SamIAm

Not tested or verified by Nigella.com

Introduction

This recipe I found in an Australian Women's Weekly booklet. It is a gorgeous recipe that would benefit from the best of ingredients. A real treat!

Ingredients

Serves: 10

Metric Cups

400 grams white chocolate (such as Lindt, broken up into pieces)
200 grams mini marshmallows (preferably white and pink in colour)
200 grams turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
110 grams macadamia nuts (chopped coarsely)

14 ounces white chocolate (such as Lindt, broken up into pieces)
7 ounces mini marshmallows (preferably white and pink in colour)
7 ounces turkish delight (preferably pink with a Rose Water flavouring, chopped coarsely)
4 ounces macadamia nuts (chopped coarsely)

Method

White Chocolate Rocky Road is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take a long piece of non-stick baking paper and cut it the width of your square baking pan.

Lay the baking paper over the buttered pan down one side, along the bottom and up the other side in a U shape.

Line the two remaining sides with baking paper.Make sure the paper extends over the sides by at least 2 cm.

Chop the macadamia nuts and the Turkish Delights, rolling the latter in powdered sugar after each cut.

Put the white chocolate chunks in a heatproof bowl over a saucepan containing simmering water and let it melt, Bain Marie style, stirring occasionally to help the process along.

Once done, put the melted chocolate to the side to cool for a couple of minutes.

In a large bowl, combine the Marshmallows, Turkish Delight chunks and the chopped Macadamia Nuts and mix together.

Working quickly, stir in the white chocolate, making sure it coats everything well, and that nothing is left behind at the bottom of the bowl.

Spread the mixture into the square pan.

Refrigerate until set.

When ready to cut, you will need a good knife as white chocolate is harder to cut then dark chocolate.

After subdividing the mixture into square, pull the baking paper up and out of the pan, turn the white rocky road onto its stomach and see if the other side needs help with the knife to separate completely into the cubes you had already subdivided it into.