Description
This British no-bake white chocolate slice includes biscuits and dried fruit, similar to tiffin but with the addition of mini marshmallows. It is inspired by a recipe by Nadiya Hussein.
Ingredients
7 ounces white chocolate*, chopped
2 tablespoons honey
4 ounces unsalted butter (1 stick)
Pinch of salt
1/2 teaspoon cinnamon
7 ounces graham crackers (about 13 double crackers)
1 cup mini marshmallows
3 ounces dried apricots, cut into quarters (about 13 apricots)
1/2 cup golden raisins
1 tablespoon confectioners sugar, for dusting
Sea salt and sprinkles, for topping
Instructions
Line a 9″ x 9″ baking pan with parchment paper.
Roughly crush the graham crackers. Pieces should be small enough so you can mix them in with other ingredients but not fine crumbs. You want to see chunks of crackers in the final product.
Place a medium-sized, heatproof bowl over a pan of gently simmering water and melt the white chocolate, honey, and butter together, being careful not to let the bowl touch the water. When the mixture is smooth and homogenous, remove from heat and let cool for 10 minutes.
Add the salt and cinnamon and mix thoroughly.
Stir the graham cracker pieces/crumbs, mini marshmallows, apricots, and golden raisins into the chocolate mixture.
Pour the mixture into the prepared pan and level off. Sprinkle with sea salt and/or sprinkles (optional). Cover and place in the fridge for at least 1 hour.
Once set, carefully remove the rocky road from the baking tray and dust with confectioners sugar.
Cut into squares and serve.
Rocky Road will keep well in an airtight container in the refrigerator for up to a month.
Notes
*You can also use white almond bark
- Prep Time: 15 minutes
- Inactive Time: 1 hour
- Cook Time: 10 minutes
- Category: Candies
- Cuisine: British
Nutrition
- Calories: 216.76
- Sugar: 20.13 g.
- Sodium: 99.8 mg.
- Fat: 11.03 g.
- Saturated Fat: 6.25 g.
- Carbohydrates: 28.97 g.
- Fiber: 1.05 g.
- Protein: 2.06 g.
- Cholesterol: 17.84 g.
Keywords: white chocolate, marshmallows, graham crackers