This is a white chocolate version of rocky road, which I think is very attractive with all the different colours of the cranberries, apricots, pistachios and marshmallows! This is one of my unique recipes that is always well received. Instead of incorporating the biscuits into the mix I make a layer of crushed biscuits at the bottom and top them with the rocky road mix.
8cm x 16cm tin lines with plastic wrap
For the base – 100g Digestive biscuits crushed and mixed with 50g melted butter
For the topping:
200g white chocolate
30 ml honey
40g marshmallows (place in the freezer for at least 30 min before use – to prevent them melting when mixed with the warm chocolate!)
Make the base, press it down firmly and chill.
Melt the chocolate with the butter and honey, mix really well to a creamy consistency.
Cool slightly before mixing in all the other ingredients.
Chill for about 2 hours.
These make a very elegant tea time treat, but are also great to nibble on between times, or keep in your office desk drawer for those times when you need a boost. These bite-sized dark and white chocolate nuggets of indulgent Rocky Road include dried apricots and cranberries, pistachios, and mini marshmallows atop a traditional English biscuit crust. They are irresistible whenever they are served.
Carolyn’s story is very much a fairytale; from cooking by her Mum’s side in South Africa, to standing in front of Buckingham Palace at the age of nine and whispering to her father that one day she would cook for British Royalty, to becoming the youngest and first female Personal Chef to Prince Charles and his family, all while living at Kensington Palace in London. Carolyn absolutely loves to inspire all to treat family and friends to a Royal Touch! Happily, Harry & David has partnered with Royal Chef Carolyn Robb in which all desserts are immediately available online. Carolyn’s journey continues as a single mom of two little girls; Lucy and Mandy, and being a true entrepreneur.