1 regular slice tin
- 500g good-quality dark eating chocolate (at least 50% cocoa)
- 50g butter
- 6-7 plain sweet biscuits, broken in pieces
- 1/2 cup whole almonds
- 1/2 cup Turkish delight, chopped
- 1/2 cup soft berry flavoured fruit jellies
- 3/4 cup desiccated or shredded coconut, plus extra for top
- 1 1/2 cups marshmallows
Suggested wine match - 2014 Waipara Hills Waipara Valley Gewurztraminer
From The Food Show 2015.
I can’t believe I cranked out the tired old ‘berry delicious’ thing there. But I did, and it stays. Because it IS berry delicious. It’s like a sophisticated, grown ups’ version of a fantastic classic. Quick and very easy to make, it makes a lovely gift or just to have in the fridge when you need a little taste of sweetness. Not surprisingly, the better quality the chocolate, the better the rocky road.
Line a slice tin with baking paper all the way up the sides.
Break chocolate into rough pieces, and place along with butter in a heatproof bowl sitting over a saucepan of simmering water. Leave until melted, stirring occasionally. Remove from heat and let cool slightly.
Add biscuit pieces, almonds, Turkish Delight, jellies, coconut and marshmallows to chocolate and mix to combine. Scrape into tin and press in an even layer. Sprinkle with extra coconut. Cover and refrigerate until cold and set, then cut with a hot knife. Keep in the fridge in an airtight container for a couple of weeks.
- For a gluten-free option, leave out the biscuits and replace with puffed rice.
- If you can find gorgeous traditional rose-flavoured Turkish Delight, grab it – it’s yummy and utterly delicious! Otherwise you can find chocolate-coated Turkish Delight in the confectionery aisle.