Gourmet rocky road

Like most keen cooks, I keep a folder of recipes I want to try. Often they have been torn from magazines or newspapers, and this one appeared ten years ago in a newspaper. It is from a column written by a lovely friend of mine, Lynne Mullins. She is an excellent cook, and I have only changed it a tiny bit. It looked so wonderful I made it for Christmas that year.

1/2 cup whole almonds, toasted*

1 cup shelled pistachios** toasted

180g pack of mini Turkish delights, coarsely chopped

200g marshmallows

1/3 cup dried cranberries

400g dark chocolate, broken into pieces and melted (see below)

Line a 20cm square baking tin or dish with kitchen paper. Sprinkle the nuts over the base of the pan, then the Turkish Delight,  marshmallows and cranberries. This way they will be evenly distributed. Melt the chocolate in a heatproof bowl over hot water or in the microwave. If doing the latter, I find several 25-second bursts will allow you to remove the chocolate before it becomes too hot and burns. Take note: The shape of the chocolate when melting is deceptive. It may look as though it is not melted, so stir gently to mix it until fully melted and smooth.

Pour the melted chocolate evenly over the mix in the pan  and tap gently to remove any air bubbles and let the chocolate run through properly. Chill, covered in the fridge until set, then cut into squares to serve. Store, covered and refrigerated.

*roast in the oven or carefully toast them in a heavy pan on the cooktop.

** some pistachios are quite salty. If so, rinse them and dry before using in the recipe.

 
 

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