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Rainbow Rocky Road

This Rainbow Rocky Road is a twist on your typical rocky road. Full of dried fruits and nuts, this simple recipe is perfect to enjoy with your cup of tea.

16 pieces

Easy 15 Minutes

Ingredients

Ingredients

For the recipe Rainbow Rocky Road

For the Rocky Road:

450 g Dr. Oetker Fine Cooks' White Chocolate (3 bars)
40 g Unsalted Butter (1 1/2 oz) cut into small pieces
150 g Shortbread Biscuits (5 oz), broken into pieces
100 g Dried Apricots (3 1/2 oz), chopped
100 g Glacé Cherries (3 1/2 oz), halved
100 g Dried Cranberries (3 1/2 oz)
100 g Pistachios (3 1/2 oz), shelled
75 g Pink Mini Marshmallows (3 oz)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsps)

Preparation

Preparation

1

Grease and line a 20cm (8 inch) square cake tin. Break the White Chocolate into pieces and place in a saucepan. Add the butter and put over a very low heat, stirring occasionally, until melted. Remove from the heat, transfer the melted mixture to a heatproof bowl and leave to cool for 10 minutes.

2

Stir in the biscuits, dried fruit, nuts, mini marshmallows and Vanilla Extract. Mix well to make sure all the pieces are coated in chocolate and spoon into the prepared tin; press the top down to pack the mixture into the tin. Cool and then chill for at least 2 hours until set.

3

To serve, stand at room temperature for about 15 minutes, then remove from the tin and peel away the lining paper. Using a large sharp knife, cut into 16 squares. Your rocky road squares are now ready to serve and enjoy!

Nutritional Information For the recipe Rainbow Rocky Road

Per serving Per 100g/ ml
Energy 1313kJ
314kcal
1868kJ
447kcal
Fat 17g 23g
Carbohydrate 37g 52g
Protein 4.1g 5.8g