CHRISTMAS ROCKY ROAD

Using mince pies instead of digestive biscuits and raisins, this festive twist and the classic no-bake Rocky Road is one not to be missed this Christmas!

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Prep Time 10

Cook Time 5

Total Time 15

Course Dessert, Snack

Cuisine American, British

Servings

Equipment

Saucepan + cooking spoon
9 x 9 inch / 23 x 23 cm cake tin + clingfilm / saran wrap
Chopping board + chef’s knife

Ingredients

140 g unsalted butter / ⅔ cups
300 g 70-74% cocoa solids dark chocolate
3 tablespoons golden syrup
9-10 mince pies around 500g / 1.1lb
100 g mini marshmallows
35 g toasted almond flakes see notes
Small handful of candied orange/mixed peel optional (if you want a festive orange flavour)

Instructions

Break up the chocolate and add to a medium saucepan along with the butter and golden syrup. Melt over a low heat. Once everything has mostly melted, stir until the mixture is consistently smooth. Then take the pan off the heat.
Add the mince pies into the chocolate pan, breaking them up with your hands. Use a spoon to break the pastry down into smaller pieces, then stir in briefly.
Next, add the marshmallows and candid orange peel if using, and stir until everything is completely coated in the chocolate.
Line a square cake tin (ideally 23cm x 23cm) with clingfilm/wrap or foil and pour the mixture in. Level out as best you can and spoon in any leftover melted chocolate in the pan. Cover with clingfilm/wrap and refrigerate until set (2 hours 30 mins minimum).

Notes

I get toasted almond flakes from Tesco, but if you are only able to get almond flakes that aren’t toasted, just toast them in a small frying pan over a low heat until just turning golden.

STORAGE

You can store any Mince Pie Rocky Road leftovers in an air-tight container or resealable food bag in the fridge for up to 2-3 weeks. You can also freeze them, just defrost for 24 hours in the fridge before serving.

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