Post updated: June 2016
A rocky road is a very guilty pleasure of mine – one of many, admittedly! It is very rich (and rightly so) but moreish. It is also one of the easiest things to make and can be varied in so many ways.
I made this take on rocky road with ingredients that were lying around the kitchen as well as some toasted nuts that were kindly given to me by Whitworths from their bake with range. These nuts are such a time-saver (no more burning nuts while they sit in the pan and I take my eye off them for a few moments too long).
A bag of salted caramel pretzels were also crying out to be used, so they made up what would normally be the biscuit component of a rocky road, although I usually make this with shortbread biscuits.
I also added sour cherries from a jar in my kitchen with cherries that are permanently soaking in Kirsch, as well as a few sultanas, also from the Whitworths “bake with” range: you do need some squidyness in a rocky road, I think, and these fit the bill perfectly.
I love mini pretzels and they are great for this as they are very crunchy with a nice salty kick. Perfect with the chocolate.
I have also made this rocky road more traditionally with biscuits such as digestive, rich tea or shortbread, along with a few tablespoons of salted caramel sauce. In fact, whenever I make biscuits I keep the baked trimmings and left-overs in an airtight container for treats such as these.
The joy of salted caramel chunks
These particular pretzels had a generous amount of salted caramel toffee on them but I have made these previously with chunks of frozen salted caramel: just freeze some salted caramel sauce in a shallow container (it will go firm but not solid) and chop it up into small chunks before mixing into the cooled mixture.
These chunks will melt as the rocky road sets so as as you bite into it you get little pockets of salted caramel sauce oozing out. Quite fabulous!
Salted caramel pretzel rocky road: makes about 40 small pieces
For the rocky road mixture:
- 300g salted caramel pretzels, roughly crushed (or 240g shortbread biscuits & 60g salted caramel sauce)
- 150g dark chocolate
- 50g milk chocolate
- 120g unsalted butter
- 150g golden syrup
- 50g Whitworhs chopped toasted nuts
- 40g Whitworths “sunshine” sultanas
- 100g macerated sour cherries, chopped
- 60g marshmallows
- 50g melted dark chocolate
- 50g melted white chocolate
- 1 teaspoon vegetable or groundnut oil
(1) Line a shallow rectangular tin (about 30cm by 20cm) with clingfilm, allowing the clingfilm to hang over the sides.
(2) Put the chocolate, butter and golden syrup in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until melted. Leave to cool, but not set.
(3) Remove the bowl from the heat and stir in the pretzels, nuts, cherries and marshmallows.
(4) Spoon the mixture into the tin and flatten the surface. Chill while you melt the dark and white chocolate separately. Add about half a teaspoon of oil to each batch of chocolate (this prevents the chocolate from setting so firm that it shatters when you cut through it).
(5) Pour the dark and white chocolate over the top and gently spread with a palette knife to give a marbled effect. Chill for several hours until set.
(6) Carefully lift the set mixture out of the tin, using the clingfilm overhang to help. Remove the clingfilm and cut the cake into squares or small rectangles with a long sharp knife dipped in hot water for clean cuts. I like to trim the edges first: for totally selfish reasons as the trimming are great for me to snack on!