Take your rocky road to the next level with my apricot, almond, marshmallow and double chocolate version! A lovely sweet treat for the pantry, or to gift.
Rocky Road. The sweet treat that it super easy to make and never disappoints on flavour. I'm always experimenting with my rocky road ingredients. After I made this Apricot Rocky Road I knew it had to go straight to the website!
See the ingredients above? That's it! So simple! And yet, this is such a great combination. The dried apricots add a lovely chewy texture to the crunchy roasted almonds and soft marshmallows.
How to make Apricot Rocky Road:
Melt the milk chocolate in the microwave in a large glass bowl in 20 second bursts.
Cut marshmallows in half, then chop up the almonds and apricots. Add to the bowl with the melted chocolate and mix everything together.
Line a 20 x 20 cm tin with baking paper and pour in the chocolate mixture. Push the mixture right out to the edges.
Melt the dark chocolate in the microwave in 20 second bursts (mine took about 60 seconds). Pour over the milk chocolate mixture.
Chill in the fridge for at least 2 hours or until set, then chop into bite sized pieces. Store in the fridge for up to two weeks.
It's no secret that I'm a big rocky road fan! On my website I have recipes for Turkish Delight Rocky Road, Caramilk Rocky Road and my super popular Christmas treat - Christmas Rocky Road Three Ways.
Common questions for Apricot Rocky Road:
What else could I add? Any of your favourite dried fruits or nuts!
Should this be stored in the fridge or pantry? I like to keep my rocky road in the fridge for up to 2 weeks (if you're lucky).
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Apricot Rocky road
Chewy and crunchy rocky road made with dried apricots, almonds, marshmallows, plus milk and dark chocolate
Ingredients
- 200g milk chocolate
- 100g dark chocolate
- 220g marshmallows
- 100g roasted almonds
- 150g dried apricots
Instructions
- Melt the milk chocolate in the microwave in a large glass bowl in 20 second bursts (mine took 90 seconds).
- Cut marshmallows in half, then chop up the almonds and apricots. Add to the bowl with the melted milk chocolate and mix everything together.
- Line a 20 x 20 cm tin with baking paper and pour in the chocolate mixture. Push the mixture right out to the edges.
- Melt the dark chocolate in the microwave in 20 second bursts (mine took about 60 seconds). Pour over the milk chocolate mixture.
- Chill in the fridge for at least 2 hours or until set, then chop into bite sized pieces. Store in the fridge for up to two weeks.
Notes
- You could use any of your favourite dried fruit or nuts in this recipe.
- White chocolate or Caramilk could be used instead of milk and dark chocolate.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 36mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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