annabel’s rocky road… the secret revealed

I’m not one for secrets, but if I was, this would be the one I would keep! My rocky road is, I think, the best rocky road, and I honestly don’t say that about a lot of my things, as I know many others do far better other ‘things’. I think it’s the best because it’s about lashing out on the quality ingredients and keeping it simple.  I love the crunch of toasting the nuts and coconut.

I will post separately the recipe with a twist (nut free/gluten free).

Here is the secret revealed….

• 500g lindt couverture chocolate (the really expensive one from fancy shops, not the supermarket- this is the real key.  Cheap chocolate will ruin the rocky road)
• 1-2 pkts marshmallows
• 1-2 packets Allen’s raspberry lollies (the squishy ones) OR 5-6 squares of proper turkish delight cut into small pieces  (from the fancy shops)
• 150g toasted slivered almonds
• 1 cup toasted shredded coconut.
• Note: You can play with the amounts of all non-choc ingredients according to your tastes

Melt choc and mix in the rest but reserve a handful of the almonds/coconut to sprinkle on top! Pour into tin of your choice (see below).

Makes about 1 brownie tins’ worth.

Here is an Easter version – made with milk chocolate, rice bubbles, lollies, marshmallows and topped with easter eggs.

You can then serve in a variety of ways:

•  brownie pan (line with baking paper first) – then when set cut into logs or squares
• loaf pans
• muffin pans
• in disposable cake tins
• in disposable cupcake wrappers