Description
This White Christmas Rocky Road is a festive, no-bake treat featuring creamy melted white chocolate combined with marshmallows, toasted pistachios, glacé cherries, and desiccated coconut. Perfect for holiday gifting or indulgent snacking, it requires minimal prep and sets in the fridge, delivering a delightful mix of textures and sweet flavors.
Ingredients
Scale
Chocolate Base
- 500g (1 lb) white chocolate melts, discs, chips, or chopped block
- 2 tbsp grapeseed oil or other neutral-flavored oil
Mix-Ins
- 2 1/2 cups tightly packed regular size marshmallows, mostly cut in half
- 1 cup unsalted toasted pistachios
- 1 cup glacé cherries
- 1/2 cup unsweetened desiccated coconut (or finely shredded, not flakes)
Instructions
- Prepare the Pan: Lightly grease a 20cm (8 inch) square pan with butter, then line it with baking paper leaving an overhang on the sides to make it easy to lift the rocky road out later.
- Reserve Toppings: Set aside about 8 of the nicest glacé cherries and finely chop 1 tablespoon of the pistachios for decorating the top.
- Melt the Chocolate: Place the white chocolate and grapeseed oil in a heatproof bowl. Microwave in 30-second increments, stirring each time, until the chocolate is completely melted and smooth.
- Mix Add-ins: Stir the marshmallows, pistachios, glacé cherries, and desiccated coconut into the melted chocolate until evenly combined. Pour the mixture into the prepared pan, spreading it out evenly. Then, firmly bang and shake the pan to help settle the mixture.
- Add Toppings: Arrange the reserved glacé cherries on top and sprinkle with the finely chopped pistachios for an attractive finish.
- Set and Slice: Refrigerate the rocky road for at least 3 hours, or until firm. Use the parchment paper to lift the slab out of the pan, then cut into pieces by slicing into five lines lengthwise and then into chunks or larger pieces as desired for gifting or serving.
Notes
- Use good quality white chocolate for the best taste and smooth melting.
- Grapeseed oil helps keep the chocolate glossy and easier to work with but you can substitute with any neutral oil.
- Toast the pistachios lightly in a dry pan to enhance their flavor before adding.
- Cutting marshmallows in half helps them incorporate better and creates an even texture.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
