Bread and Better

Bread and Better

Sunday, 14 August 2016

Triple Chocolate Rocky Road

This recipe is an improvement on my double chocolate rocky road (and there is no better improvement, in my opinion, that adding more chocolate). I have used peanut butter Oreos this time, to give a little extra flavour, but normal Oreos would work just fine too. These rocky road squares taste great alongside a mug of builders or a strong cup of coffee.

Makes around 20 squares (depending on how greedily you cut them).

For the rocky road:

200g milk chocolate
200g dark chocolate
200g white chocolate
300g mini marshmallows
1 1/2 packets (standard size) peanut butter Oreos, broken up a little
Icing sugar, for dusting

Line a medium sized rectangle baking tin with cling film.
Melt the dark chocolate and stir in 1/3 of the Oreos and 1/3 of the mini marshmallows.
Press the chocolate mixture into the lined tin, smoothing it out with the back of a spoon as you go.
Place the tin in the fridge for around 30 minutes, or until the chocolate has started to set.
When the dark chocolate is pretty much set, melt the milk chocolate and stir in half of the remaining Oreos and marshmallows.
Pour the milk chocolate mixture on top of the dark chocolate, spreading the mixture so it fills the tin.
Place the milk/dark chocolate rocky road in the fridge for at least 30 minutes, or until the milk chocolate is pretty much set.
When the milk chocolate has set, melt the white chocolate and stir in the remaining Oreos and marshmallows.
Spread the white chocolate mixture on top of the milk/dark chocolate and place back in the fridge, for at least 30 minutes to set.
Once the rocky road is set, dust the top with icing sugar and slice into squares.
The rocky road will keep well for a few days in an air-tight container.

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