Rocky Road

It is school holidays and we’ve had a visitor – our gorgeous grandson, Cooper, which meant it was time to cook with Granny, play chess with Papa, and this time, there was also a little piano lesson too!

We only had 48 hours, but we managed to pack a lot in. Cooper had a list of what we needed to cook:

Meringues
Chocolate Cream Cake
Lemon Slice (for Papa), and
Rocky Road

A major search to find the Rocky Road recipe, but more about that later, then he wrote up the shopping list. A trip to the supermarket and home via my favourite book shop – The Book Shoppe, where I was delighted to hear him asking Janene about his favourite authors. Yes, there was also time for reading in between everything else!

Back at home, and decked out in Chef’s Whites, Cooper was ready to get to work! When it come to the meringues – last time we made Evil Pig meringues, I thought that they looked rather sinister, so didn’t even mention them. Instead I asked Cooper what colour the meringue shoud be. His answer – purple! With blue and rose pink colouring at hand, I took a portion of the meringue and began mixing in the colour. It was then that Cooper suggested that we should make evil pigs again, so we ditched the idea of making the meringue purple, and the Evil Pigs made a return! After a little more chit chat (and there was plenty of that), this time, we also made crazy critters, aka porcupines. They were put in the oven and the waiting began – how frustrating that even though they were cooked, they still couldn’t come out of the oven until they were totally cooled! Continue reading →

Cooper & Granny's Rocky Road

Our recipe, created with time, and fun together in our kitchen

Category: Snack, Sweet Treats

Keyword: Chocolate, Marshmallows

Quantity: 60 pieces

Author: sbaskitchen

Ingredients

360 g milk chocolate
180 g dark chocolate
90 g white chocolate
20 g coconut oil
280 g pack of marshmallows
75 g slivered almonds
80 g rice puffs
15 g glace cherries or dried sour cherries, quartered
75 g dried apricots diced
75 g dried cranberries

Instructions

Line a slice tin, approx. 18 x 30 cm, with baking paper
Cut the marshmallows in half, and put into a large mixing bowl.
Add fruit, nuts and rice puffs.
Chop the milk chocolate, and half the dark chocolate, and place in a microwave proof bowl, together with the coconut oil.
Microwave the chocolate on high for 30 seconds. Stir well and repeat another 2-3 times until the chocolate is just melted.
Add the chocolate to the dry ingredients and mix well, ensuring all ingredients are well coated.
Chop the remaining dark chocolate and place in a microwave proof bowl.
Chop the white chocolate and place in a microwave proof bowl.
Melt the dark and white chocolates in microwave, on high for 20 seconds. Stir well and repeat another 1 or 2 times, or until the chocolate is just melted.
Lightly press half of the chocolate marshmallow mix into the lined slice tin, and spread to cover the base of the tin.
Drizzle with half the melted dark and white chocolate, then add the remaining chocolate marshmallow mix, and spread evenly.
Drizzle with remaining dark and white chocolate.
Place in refrigerator to set for 3-4 hours, or overnight.
When set, cut into 3cm squares