I’ve been wanting to make these rocky road bars for a very long time. I knew the candy would turn out fantastic when I saw how many mouthwatering components were mixed. Not to add how absurdly simple this recipe is, it truly was.
Rocky road with white chocolate, cranberries, and strawberries
Modestly modified from the consistently fantastic Donna Hay Magazine
800g of chopped white chocolate
2½ cups of white marshmallows, quartered
Slicing ½ cup of dried apples
1 ¾ cups (192g) dried cranberries sweetened
One cup of lengthwise-sliced freeze-dried strawberries
Very little Line a 20 x 30 cm (8 x 12 in) baking pan with foil, brushing it with butter to prevent the foil from slipping.
The chocolate should be melted and smoothed out by placing it in a heatproof bowl over a pot of barely simmering water, making that the bottom of the bowl stays above the water. Take off the fire and mix in the marshmallow, dried apples, and cranberries (reserving some for decoration). Stir until thoroughly mixed. After filling pan, level top and pour mixture into pan. Add the dried strawberries and the set-aside cranberries on top. For two to three hours, or until hard, set aside (the recipe suggests putting the pan in the refrigerator, but I skipped that step).
Slice, taking off the foil and serve.
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