Christ­mas rocky road

The Observer Food Monthly - - Contents - Nigella Law­son

Makes 24 big-bite-sized bars

dark choco­late 250g milk choco­late 150g but­ter 175g, soft­ened golden syrup 4 x 15ml tbsp amaretti bis­cuits 200g (not the soft ones) shelled brazil nuts 150g red glacé cher­ries 150g mini marsh­mal­lows 125g ic­ing sugar 1 tbsp ed­i­ble glit­ter op­tional

 Direc­tions

Chop both sorts of choco­late small, or use choco­late but­tons made for melt­ing, and then put into a heavy-based pan to melt with the but­ter and syrup over a gen­tle heat.

Put the bis­cuits into a freezer bag and bash them with a rolling pin to get big- and lit­tle-sized crumbs; you want some pieces to crunch and some sandy rub­ble.

Put the brazil nuts into an­other freezer bag and also bash them, so you end up with dif­fer­ent-sized nut rub­ble.

Take the pan off the heat, and add the crushed bis­cuits and nuts, whole glacé cher­ries and min­i­marsh­mal­lows. Turn care­fully to coat ev­ery­thing with syrupy choco­late.

Tip into a foil tray (I use one 236mm x 296mm), smooth­ing the top as best you can, al­though it will look bumpy.

Re­frig­er­ate until firm enough to cut, which will take about 1½-2 hours. Then take the set block of rocky road out of the foil tray ready to cut.

Push the ic­ing sugar through a small sieve to dust the top of the rocky road. Then, if you like, add a sprin­kling of ed­i­ble glit­ter for some fes­tive sparkle.

With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 al­most-squares.

If you want to, there’s noth­ing (ex­cept dex­ter­ity, in my case) to stop you cut­ting these into tiny, petit-four size pieces, in which case you could al­most dou­ble the num­ber.

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