Bonfire Rocky Road

 Under the crackling night sky, we gather around the fire- chocolate melts on mallow, caramel drips on biscuit, sweet moments turning golden in the glow of a bonfire's embrace.

This is the epitome of crowd pleaser, be it for cosy nights by the fire or the most beautiful of hand made christmas gifts, make a batch, gift and watch the smiles broaden from ear to ear, just make sure to save some for yourself....

The perfect way to share love over the autumn winter season, it keeps in the fridge, not that it will last that long…..

An amalgamation of such simple ingredients, so much more than the sum of their parts. The addition of salt and cinnamon is what sets this aside from the rest, the warm of the spices, attuned to the ginger biscuits is the perfect foil for dried fruit, rich chocolate and sweet caramel…

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rocky road, no bake, no bake dessert, bonfire night, xmas gifting, DIY gifts, homemeade gifts, edible gifts, kids recipes, chocolate recipe, chocolate fridge cake, marshmallows, smores

Yield: 10+

Author: Suze Morrison

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Bonfire Rocky Road

Prep time: 30 MinTotal time: 30 Min

Under the crackling night sky, we gather around the fire- chocolate melts on mallow, caramel drips on biscuit, sweet moments turning golden in the glow of a bonfire's embrace.This is the epitome of crowd pleaser, be it for cosy nights by the fire or the most beautiful of hand made christmas gifts, make a batch, gift and watch the smiles broaden from ear to ear, just make sure to save some for yourself....

Ingredients

• 1kg Dark Chocolate, chopped, premium brands like Lindt prevent seizing
• 2tbsp Coconut Oil (aids cutting and adds mouthfeel)
• 2tsp Ground Cinnamon
• ½ tsp Sea Salt Flakes
• 130g Dried Apricots,
• 200g White Marshmallows, chopped in half, use vegan if required
• 250g Ginger Biscuits, use GF if required
• 140g Chewy Caramels, chopped, use vegan if required
• 100g Dried Apple Pieces
• 100g Toasted Pistachios

Instructions

1. Line a 25x32 cm brownie tin with non-stick paper and set aside. Add the chocolate and coconut oil to a heatproof bowl over a pan of simmering water and allow to melt gently, taking care not to let the water boil.
2. In a Kenwood Go Collection food processor, roughly chop the ginger biscuits, apricots, apple pieces and pistachios to large chunks.
3. Once the chocolate has melted, stir through the cinnamon and sea salt. Add the dried apple, marshmallows, ginger biscuits, caramels, pistachios and apricots to a Kenwood Go Collection stand mixer and mix using the paddle attachment. Reserve 250g of the chocolate mixture and pour the rest into the stand mixer, mix until homogenous, taking care not to overmix or you will break down the pieces.
4. Spoon the mixture into your prepared tin and pat down to compact. Pour the reserved chocolate over the top and pop in the fridge for 2 hours to set.
5. Remove from the tin and slice into long bars before wrapping in paper and twine before serving.
6. These will keep in the fridge for 2 weeks

https://gourmetglow.co.uk/recipes/bonfire-rocky-road

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