Toffee apple and salted pretzel rocky road
While rocky road needs to have a good crunch to it, it's important to add chewiness as well. This recipe uses Dutch stroopwafel – two thin wafer biscuits sandwiched together with a layer of caramel.
This recipe makes 12-16 pieces.
Ingredients
- 100 g milk chocolate, broken into chunks
- 125 g salted butter
- 1 tbsp golden syrup
- 50 g mini marshmallows
- 100 g caramel wafers (stroopwafel), roughly chopped
- 100 g hazelnuts, roughly chopped
- 100 g salted pretzels, roughly chopped
- 100 g dried apple, roughly chopped
- 250 g dark chocolate (60-70% cocoa solids), broken into chunks
- 3.5 oz milk chocolate, broken into chunks
- 4.4 oz salted butter
- 1 tbsp golden syrup
- 1.8 oz mini marshmallows
- 3.5 oz caramel wafers (stroopwafel), roughly chopped
- 3.5 oz hazelnuts, roughly chopped
- 3.5 oz salted pretzels, roughly chopped
- 3.5 oz dried apple, roughly chopped
- 8.8 oz dark chocolate (60-70% cocoa solids), broken into chunks
- 3.5 oz milk chocolate, broken into chunks
- 4.4 oz salted butter
- 1 tbsp golden syrup
- 1.8 oz mini marshmallows
- 3.5 oz caramel wafers (stroopwafel), roughly chopped
- 3.5 oz hazelnuts, roughly chopped
- 3.5 oz salted pretzels, roughly chopped
- 3.5 oz dried apple, roughly chopped
- 8.8 oz dark chocolate (60-70% cocoa solids), broken into chunks
Details
- Cuisine: American
- Recipe Type: Sweets
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 5
Step-by-step
- Line a 20cm (8in) square cake tin with baking paper.
- Put both the chocolates, butter and the golden syrup into a medium saucepan and set over medium-low heat. Stirring frequently, allow everything to melt together into a smooth, chocolatey pool.
- Put all the remaining ingredients into a large mixing bowl.
- Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.
- Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.
This recipe is from A Flash in the Pan: Simple, speedy stovetop recipes by John Whaite. Published by Kyle Books, £20.00.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature