Our Gluten Free version of this Christmas Rocky Road Candy from culinary goddess Nigella Lawson is sure to please!
1 1/4 cups (8 oz) bittersweet chocolate, chopped or chips
3/4 cups (6 oz) milk chocolate, chopped or chips
1 1/2 sticks (12 tablespoons) soft butter
1/4 cup golden syrup or light corn syrup
Approx. 4 cups (7 oz) crunchy Gluten Free amaretti or gingersnap cookies
1 cup shelled Brazil nuts
2/3 cup candied or glazed cherries
2 1/2 cups mini marshmallows
1 tablespoon confectioner’s sugar
Edible glitter (optional)
Put both chocolates into a heavy-based pan to melt with the butter and syrup over a gentle heat.
Put the cookies into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
Take the pan off the heat, and add the crushed cookies and nuts, whole candied cherries and mini marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into an aluminum foil pan (I use one 9 1/4 x 12 inches), smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1 1/2-2 hours. Then take the set block of Rocky Road out of the pan ready to cut.
Push the confectioners’ sugar through a small strainer to dust the top of the Rocky Road. Then, if you like, add sprinkling of edible glitter for some festive sparkle.
Make ahead tip: Make the Rocky Road and refrigerate to set. Don’t add the confectioner’s sugar yet, but cut into bars, then store in an airtight container in a cool place for up to 1 week.
Decorate with confectioner’s sugar and edible glitter when ready to serve.