Learn to make delicious rocky road for Easter!

Ingredients:

• 1 Handful of shredded coconut
• 1 Handful of pecans, roughly chopped in half
• 2 large packets of chocolate buttons (1 dark, 1 milk)
• Few handfuls of pink and white marshmallows
• 1 Packet of glace cherries, chopped in half

Method:

1.  Boil water in a pot (1/4 filled with water), and prepare an empty shelf in the fridge wide enough to put a tray of rocky road. Cover a flat, shallow tray (oven/cookie tray is fine) with a sheet of baking paper.

2.  Place ceramic/metal bowl over the boiling water (ensure water doesn’t reach the bowl) and add all chocolate buttons. While the chocolate is melting keep stirring with a wooden spoon/spatula. Once chocolate is melted everything happens fairly quickly, so be prepared!

3.  When chocolate is all melted, leave the bowl over the pot and turn heat off, add in the pecans and cherries and quickly stir through. Then add the marshmallow and coconut and mix together all ingredients in the chocolate. The marshmallows could start to melt so combine as quick as possible. Also, add less coconut at first as it may make the mixture too dry – then add more as necessary.

4.  Pour the hot rocky road mixture on the prepared tray, and spread evenly over the tray.

5.  Put mixture in fridge for up two hours. It will then be ready when the centre is hard to your touch.

6.  Remove rocky road from fridge, off tray and lay on chopping board, chop into bite sized pieces and enjoy!

Tips:

• If the rocky road has been in the fridge for more than a couple of hours it will be very hard to chop through, so leave it to out for 10mins before attempting to chop it up.
• Open the marshmallow packet one day prior to using it. Then seal the packet again, as fresh marshmallows are very sticky in rocky road.
• Chopped red frogs or raspberry lollies can be a good substitute for the glace cherries, but not nearly as nice.
• Walnuts can be substituted for pecans.
• To avoid burning yourself, use an oven mitt to handle the bowl with the melted chocolate mixture.

What you need to know
Information current as at November 2010.