NZ Woman's Weekly

Rocky road

180g packet marshmallows
70g packet slivered almonds, toasted
1/2 cup dried cranberries
375g dark chocolate buttons or melts

1. Line an 18cm-square cake tin with nonstick baking paper, leaving an overhang on all sides. Combine marshmallows, toasted almonds and dried cranberries in a bowl.

2. Place chocolate in a heatproof bowl, microwave for 2 minutes, then stir. Microwave for 1 minute more, or until the chocolate is completely melted, and stir until smooth. Remove to one side to cool the chocolate for 5 minutes.

3. Pour cooled melted chocolate over marshmallow mixture and stir to coat bits with chocolate. Spoon mixture into prepared tin, using a rubber spatula to scrape the bowl of chocolate mixture.

4. Leave to set for 2 hours. Remove rocky road from tin by lifting the paper out. Cut into 3cm squares. Store in an airtight container in a cool place or in the fridge.

Tip: To toast slivered almonds, heat oven to 180°C. Scatter almonds into an oven pan and bake for 5 to 10 minutes – stirring once during cooking for even browning – until golden brown. Remove to cool.

Tip: If you don’t have a microwave to melt the chocolate, place it in a heatproof bowl and melt by placing the bowl over a saucepan of simmering water. Take great care with this method and be sure to use oven mitts on your hands as the steam can burn your skin.

Tip: For good health, remember that chocolate rocky road is definitely a ‘sometimes food’, to be eaten occasionally and in small amounts.

Oct-27-2014-issue

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