Richo’s rocky road

Rocky road has to be the ultimate no-bake dessert. This recipe includes all the old favourites, but save it for the grown-ups only: there's a sneaky shot of rum in there, used to soak a handful of currants.

Richo’s rocky road Credit: Richo's Bar Snacks

• serves

  6-8

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 30 ml rum
• 1 tbsp currants
• 500 g milk chocolate
• 1 tbsp butter
• ¼ cup golden syrup
• ¼ cup cubed Turkish delight
• 1 cup marshmallows, halved
• ¼ cup pitted glacé cherries
• 4 Graham crackers or plain digestive biscuits, crushed
• ¼ cup chopped pistachios
• icing sugar, to dust

Soaking time: 12 hours

Chilling time: 2 hours

Instructions

1. Pour rum over currants. Cover and soak for 12 hours.
2. Line a square baking tray with greaseproof paper.
3. Place chocolate in a heatproof bowl. Set over a pan of boiling water (be sure base of bowl doesn’t touch the water).  Stir chocolate constantly, until melted. Reduce heat to low and stir in butter and golden syrup.
4. Combine Turkish delight, marshmallows, glacé cherries, crackers and rum-soaked currants in a bowl. Use a spatula to pour over chocolate and fold through ingredients until combined. Pour into prepared tray and press mixture down into the corners to ensure it sets in a square shape.
5. Top with chopped pistachios. Chill in fridge for 2–3 hours, or until set.
6. Use a sharp knife to slice into pieces. Dust with icing sugar to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.