White Chocolate & Pistachio Rocky Road

26 July 2017

I've been a bit slow posting over the past couple of weeks which I mentioned in my previous post. I lost a bit of motivation and couldn't find any new inspiration for what to write and photograph but after a weeks break I think I'm getting back into the swing of things again! The other week I thinking how I haven't shared a baking post in ages. I had a couple of baking fails in the last could of days, I tried a millionaires shortbread but burnt the caramel, I tried it the second time with ready made caramel but realised it was for a banoffee filling so the caramel didn't set at all!

I then tried to make mini pistachio and strawberry pavlovas which turned out horrific when I opened the oven to find that they were flat and dripping with liquid. It was definitely not a good week of baking.

So when I was looking through a magazine I found a new recipe for a rocky road by Jackson & Levine. I remembered I still had some left over pistachios in the cupboard so I thought why not give this recipe a go! After a rubbish week of baking I wanted to make something that was quick and easy and I loved the idea of turning a classic recipe into something more creative and different.

I've never tried making a white chocolate rocky road before. Nothing will beat the classic rocky road recipe. But I've always wanted to try a different recipe, so when I came across this one I just couldn't wait to have a go! I omitted the dried cherries but the rocky road still tasted absolutely delicious and certainly didn't last as long as two days in the house!

Happy Baking!



400g white chocolate
20g mini marshmallows
60g shortbread fingers,
roughly chopped
30g desiccated coconut
10g sweet popcorn
60g pistachios


1. Line a 26cm x 17cm baking tin with clingfilm.

2. Melt the chocolate in a heatproof bowl set over a pan of boiling water over a low heat, making sure that the water doesn't touch the bottom of the bowl.

3. While the chocolate is melting, put the chopped marshmallows and shortbread in a bowl and add the coconut, popcorn, pistachios and dried cherries. Mix well.

4. When the chocolate has melted, remove it from the heat and leave to cool before adding to the dry mixture and mixing thoroughly.

5. Tip the mixture into the lined tin and chill for 1-2 hours or until solid. Remove from the fridge and cut into 15 squares. Store in an airtight container in the fridge for up to a week.

This recipe adapted from the Jackson & Levine Round to Ours cook book.

What have you been baking recently?


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