MAKES AROUND 800G
The silly season isn’t complete without good old Rocky Road. This year I’ve made it festive, cute and sparkly for the little ones with pretty coloured jubes and a magical sprinkling of edible gold and silver flakes.
1½ cups pistachios, toasted
1 cup dried cranberries
2 cups fruit jubes, roughly chopped into thirds 2½ cups small baking marshmallows
1 cup freeze-dried blackberries (I got mine from souschef.co.nz)
600g good-quality white chocolate, broken into small pieces
Gold and silver crumbs (tuscanediblegold.co.nz)
1 Line the base and sides of a 30cm x 20cm tray with baking paper and set aside. 2 Place the toasted pistachios and cranberries in large bowl and mix gently. Add the jubes and marshmallows and mix to combine. Add the blackberries.
3 In the microwave or in a bowl over simmering water, melt the chocolate until it becomes a nice thin consistency.
4 Pour the melted chocolate over the lolly mixture and mix well to ensure all pieces are thoroughly covered in chocolate.
5 Pour into tray and level with a rubber spatula. Sprinkle over edible gold and silver crumbs.
6 Refrigerate for at least 3 hours or overnight. Cut into squares and seal in cellophane bags or store in an airtight container. It will keep for up to 2 weeks.