Wednesday, December 14, 2011

Alison’s Rocky Road Wreath

One of the recipes submitted at Wallsend District Library's Christmas Trivia.


125g marshmallows, coarsely chopped
½ x 250g pack Arnott’s Choc Ripple Biscuits, coarsely chopped
½ cup unsalted chopped macadamia nuts
¼ cup raisins
¼ cup shredded coconut, toasted
50g unsalted butter, chopped
200g dark chocolate, chopped
200g milk chocolate, chopped
200g white chocolate, chopped
Glace cherries and spearmint leaves to decorate

  • Grease a 20cm ring pan. Line base, sides and centre ring with baking paper.
  • Combine marshmallows, biscuits, nuts, raisins and coconut in a large bowl.
  • In a separate medium heatproof bowl, combine butter, dark and milk chocolate. Sit bowl over a saucepan of simmering water. Stir until melted, and smooth. Pour into marshmallow mixture, stir until combined. Spoon mixture into prepared pan, pressing down firmly.
  • Melt white chocolate in a heatproof bowl over a saucepan of simmering water. Pour over rocky road in prepared pan. Decorate with cherries and spearmint leaves. Refrigerate.
  • Remove rocky road from pan. Wrap in cellophane and tie with ribbon.

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