Every Christmas Eve we traditionally hold a drop-in day for mince pies and mulled wine at our home. This year I’ve been experimenting with treats and nibbles to offer as an alternative for any mince pie loathing visitors.
400g chocolate (We used a mix of 200g milk and 200g dark but you can alter these to suit your own taste.)
1 tbsp butter, melted
1 tbsp maple syrup (or honey)
1/2 cup marshmallows
1/2 cup shortbread, broken into pieces (do this carefully by hand – shortbread crumbles!)
1/4 cup dried cranberries
1/4 cup dried apricot, chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
Selection of festive sprinkles. We used gold discs and mini white chocolate stars!
25g white chocolate
Line a 9″ brownie tin with greaseproof paper.
Zest the orange and put it to one side. Squeeze 1/2 of the orange and soak the cranberries and apricots in the juice.
Measure out the marshmallows, biscuit pieces, and spices into a bowl.
Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Remember not to let the water touch the bottom of the bowl.
Once the chocolate has melted, take it off the heat and stir in the butter and maple syrup.
Drain the cranberries and apricots. Add these, along with the marshmallows, biscuit, orange zest, and spices and mix lightly until combined.
Tip the mixture into the lined tin. Use the back of a metal spoon to press the mixture into the corners and level it off.
Sprinkle with your decorations before refrigerating for one hour.
Just before removing the rocky road from the fridge, melt the white chocolate. Use a spoon to drizzle the melted chocolate over the mixture. Return to the fridge for 20 minutes.
Once fully set cut the rocky road into pieces. We went for 16 smaller bite size bits but if you like a more generous serving, cut into 9 instead.