The Rocky Road To Love!
An Original Recipe by Not Quite Nigella
-
450grams/16 ozs white chocolate (you can also use dark or milk chocolate)
-
300g/10.6 ozs red peanuts or Vienna almonds
-
180g/6ozs raspberry and cream lollies
-
175g/6 ozs berry marshmallows (or regular marshmallows will do)
-
2 rolls (78g) of sherbert lolly hearts
Buyer's tip: you can also use heart shaped foil wrapped chocolates on top or those small heart candy decorations if you can't find these hearts. They seem to be everywhere at the moment with Valentines Day coming up!
Step 1 - Line a 21x21cm/8.4x8.4 inch square tin with baking parchment. In a large bowl, melt the chocolate either over a saucepan of simmering water until smooth and melted, making sure that the bottom of the bowl doesn't touch the water. Or do this in a microwave in a couple of 60 second bursts on 50% power stirring in between bursts. Using a silicon spatula, stir in the peanuts, raspberry & cream lollies and marshmallows.
Step 2 - Spoon into the prepared tin and top with lolly hearts-two together looks quite cute. Allow to set (place in the fridge if the weather is very hot). Cut into logs or squares and wrap in cellophane bags or box it up.