Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.
The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.
Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!
400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut
Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.
Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.
Spoon mixture into moulds, pressing lightly with the back of a spoon.
Refrigerate for 30 minutes or until set.
Very carefully remove eggs from moulds.
For the Christmas just gone by, I tried to be a little smarter with my hamper making time, and so I chose to make Rocky Road Bark instead of plain old Rocky Road. Bark is another simple yet effective gift food which lends itself to many variations. Another that I like is dark chocolate with roasted hazelnuts and craisins.
Rocky Road Bark
150 g dark chocolate, broken into pieces
150 g milk chocolate, broken into pieces
2 cups mini marshmallows
1 ½ cups pecans, toasted & roughly chopped
1 cup raspberry lollies, halved
Line a tray with baking paper and set aside. Melt the milk and dark chocolates together a microwave-safe bowl in the microwave. Heat on high for 30 seconds bursts, stirring in between bursts until melted and smooth.
Stir in 1 & 1/2 cups of the marshmallows, 1 cup of the pecans and 3/4 of the raspberry lollies. Scrape the mixture onto the tray and spread out with a spatula to approx 2cm thickness. Sprinkle the remaining marshmallows, pecans and raspberry lollies over the top, gently pressing them into the chocolate to adhere.
Refrigerate the bark until completely firm, which is about 2 hours. Break or cut into chunks for serving.
These cookie sandwiches are best served with a mug of creamy hot chocolate. Straight after baking, the pecan cookies are quite crunchy, but by the next day they soften to a slight chewiness.
When toasting the marshmallows under the grill, be sure to keep an eye on them, as you want the mini marshmallows to soften and brown just a little. If they brown too much the marshmallow will taste unpleasantly burnt.
Marshmallow Pecan Cookies
185 g butter, chopped, softened
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup self-raising flour
1 ¼ cups plain flour
½ cup pecans, coarsely chopped
1 cup mini marshmallows
Preheat oven to 170C. Line 2 baking trays with baking paper.
Using an electric mixer, beat the butter and sugar in a large bowl until pale and creamy. Add vanilla and egg and beat until well combined.
With a spatula, fold combined in sifted flours until just combined. Add pecans and fold in until combined.
Roll level tablespoonfuls of the mixture into balls. Place 4cm apart on a prepared tray. Press to flatten slightly. Bake for 12 minutes, or until lightly browned. Remove from the oven.
Turn half the cookies over and top with 12 or so marshmallows. Put cookies under a medium grill for 3 – 5 minutes, until softened.
Top with remaining cookies and press gently together. Set aside to cool.