“While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat,” chef and author John Whaite states matter-of-factly.
“The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel.”
Toffee apple and salted pretzel rocky road
Equipment
- Baking parchment
- Medium saucepan
- Large mixing bowl
- Cake tin
Ingredients
- 150 g dark chocolate (60–70% cocoa solids), broken into chunks
- 100 g milk chocolate broken into chunks
- 125 g salted butter
- 1 tbsp golden syrup
- 50 g mini marshmallows
- 100 g caramel/toffee wafers (stroopwafel) roughly chopped
- 100 g hazelnuts roughly chopped
- 100 g salted pretzels roughly chopped
- 100 g dried apple roughly chopped
Method
- Line a 20cm square cake tin with baking paper.
- Put both the chocolates, butter and the golden syrup into a medium saucepan and set over a medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
- Put all the remaining ingredients into a large mixing bowl.
- Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
- Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.
Nutrition
A Flash In The Pan by John Whaite is published by Kyle Books.
How to make Lola Milne’s rocky road with figs and walnuts
Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.