Christmas Baking – Milk Chocolate Rocky Road

Christmas really isn’t the time to be thinking about going on a diet, there are just way too many yummy treats on offer everywhere that you look.  So far I’ve made two batches of Rocky Road. Knowing that it would be hard to resist, I made the first batch early in the morning and then cut it and wrapped it up for gifts.  It’s a whole different story with the second batch though.  After eating a fair sized chunk, I’ve banished it to the back of the fridge, and am heading out shortly to buy some more cellophane paper to wrap it up.

There really aren’t any rules when it comes to making Rocky Road, it’s all about adding a yummy combination of goodies to delicious melted chocolate.  Each batch I make varies, depending on what I have in the pantry.  This year I’m loving the addition of chocolate coated pretzels, both as a decoration on top, and also broken through the slice.

Rocky Road

375g bag of milk chocolate melts

1 pack of pink & white marshmallows

1pack of chocolate coated pretzels

1/4 cup of crasins

1/2 cup shredded coconut

1/2 cup raw peanuts

* Melt chocolate in microwave, cooking for 30 second spurts until melted.

* Add marshmallows, peanuts, coconut, crasins & 1/2 bag of chocolate coated pretzels and stir until coated with chocolate.

* Pour into a slice tin lined with baking paper, decorate top of slice with remaining pretzels

* Pop into the fridge, once set cut into pieces and enjoy!

Linking up on this beautiful Monday morning with The Multitasking Mummy

Choc Pretzel and Peanut Butter Slice

Last week I came clean about my food magazine addiction, so it should come as no surprise that this recipe is from the latest edition (and only the second ever) of the taste.com.au magazine.  This recipe caught my eye for a few reasons: no baking required and it contained oreos and crunchy peanut butter (crunchy is my favourite).

It took some searching to find the chocolate coated pretzels (luckily Scott has the woolworths app on his phone), they are NOT with regular pretzels/chips etc, instead they are in the confectionary aisle as they are made by Cadbury (and they are SUPER yummy)!

I found this a good recipe to make if you’ve got kids running around.  You complete a couple of steps and then it goes in the fridge – perfect if you are making it around dinner time (it had been a busy day and I wanted to take it to a baby shower the following morning).

The end result was great.  I waited until the top chocolate layer had almost set and then cut it into pieces, as the chocolate was quite thick and I was worried it would be too hard to cut. As suggested I cut it into one pretzel sized pieces.  It is very rich though, and you could probably get away with just half a slice.

Choc Pretzel & Peanut Butter Slice

1 bag (110g) choc coated pretzels

2 cups crunchy peanut butter

165g butter softened

2 packets of Oreo Classic biscuits

1 1/3 cups icing sugar mixture

200g dark chocolate – finely chopped

1/4 cup milk

2 teaspoons vegetable oil

  • Grease and line a 20cm square cake pan with baking paper
  • Melt 125g of the butter. Process the biscuits until crushed, add the melted butter to combine. Spread firmly over base of pan and put in the fridge for 30minutes
  • Using electric beaters – beat peanut butter, icing sugar, remaining 40g of butter and milk until well combined (it will look crumbly). Spread over base and use the back of a spoon to pat down firmly. Put slice back in the fridge for 2 hrs or until firm
  • Place chocolate and oil in a bowl and microwave on medium heat, stirring occasionally until chocolate has melted, spread over the slice.  Place pretzels in lines on top of slice and put back into the fridge for an hour or until set.
  • Cut slice, using pretzels as a guide into small pieces.