On the eighth day of Christmas (White Rocky Road)

Okay so apologies in advance, there is a total lack of photos for this recipe - but it couldn't be helped! For one thing it was a very gray day so the lighting was not so good. Then Zoe didn't exactly want me to do any baking (picture tears, tantrums and a whole lot of carry on), so it was all very rushed. But hey I made it and it is delicious! Sweet white chocolate, chewy marshmallows, tasty almond nougat and crunchy almonds = awesome!

This is another treat that would be perfect to package up and give as a gift at Christmas time (or any time really). It will keep for up to 2 weeks in an air-tight container in the refrigerator.

So you know what to do, get in the kitchen and get baking :)



White Rocky Road (from Better Homes and Gardens - December 2007)
Makes about 20 pieces

2/3 cup slivered almonds
1 cup white marshmallows, roughly chopped
1/2 cup shredded coconut
150g vanilla almond nougat, roughly chopped
375g white chocolate, melted

1. Line bottom and sides of 2 bar tins with baking paper.
2. Combine almonds, marshmallows, coconut and nougat.
3. Add the melted chocolate and stir to combine.
4. Spoon mixture into prepared tins, cover with glad wrap and refrigerate for 2-3 hours or until firm.
5. Turn out rocky road and cut each bar into pieces.
   

Rating?
5 out of 5 reindeers!

Baking Mondays - M is for Marshmallow Rocky Road Cupcakes

Cherry ripe cupcakes (coconut, cherry and chocolate) with rocky road topping.

So what do you bake when marshmallows are on the agenda? Why, rocky road cupcakes of course! How can you go wrong with marshmallows, cherries, peanuts, coconut and chocolate? It is simply a combination made in heaven. So without further ado I present the recipes that you need to follow to recreate this cupcake awesomeness...

Cherry Ripe Cupcakes from The Australian Women's Weekly - Cupcakes
Makes 12

125g unsalted butter, softened
1/2 tsp coconut essence
2 eggs
80ml milk
40g desiccated coconut
70g red glace cherries, chopped coarsely
50g dark chocolate, chopped coarsely
150g self-raising flour
35g plain flour

1. Preheat the oven to 180 degrees celsius and line a 12-hole muffin tray with cupcake cases.
2. Beat butter, essence, sugar and eggs in small bowl with electric mixer until combined.
3. Stir in milk, coconut, cherries and chocolate, then sifted flours. Divide mixture among cases; smooth surface.
4. Bake for 25 minutes.
   

Rocky Road Topping from The Australian Women's Weekly - Cupcakes
Makes enough for 12 cupcakes

70g unsalted roasted peanuts
200g red glace cherries, halved
100g marshmallows, chopped coarsely
25g flaked coconut (I used desiccated)
200g milk chocolate, melted

1. Combine all ingredients in a bowl.

Putting the Cupcakes Together

70g milk chocolate, melted

Working quickly smear some melted chocolate on the top of each cupcake and then place a chunk of rocky road on top (using the melted chocolate as glue). If desired top with more melted chocolate.


The ratings?

Me - 8/10, the rocky road is awesomely yummy and great for something different. The cake has a great flavour, but was a little dry.
Mat - 8.5/10, good flavour combo :)