“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 (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Toffee apple and salted pretzel rocky road
Amount Per Serving
Calories 362 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 31mg10%
Sodium 206mg9%
Potassium 223mg6%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 22g24%
Protein 4g8%
Vitamin A 361IU7%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Toffee apple and salted pretzel rocky road

Try John Whaite’s scrumptious toffee apple and salted pretzel rocky road recipe – perfect when you need a sweet treat with a cup of tea or coffee.
Prep Time20 mins
Refrigeration time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 12
Calories: 362kcal
Author: John Whaite

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

Calories: 362kcal | Carbohydrates: 35g | Protein: 4g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 206mg | Potassium: 223mg | Fiber: 4g | Sugar: 22g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg

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.

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.