Easy Sliceable Rocky Road Treats for a White Christmas
A tiny bit of oil keeps the melted candy smooth, meaning this easy White Christmas Rocky Road slices beautifully instead of shattering.
Making Easy Sliceable Rocky Road Treats for a White Christmas involves stirring a little oil into the liquid chocolate. This creates a thinner consistency that evenly coats the four and a half cups of Mix-Ins. After three hours in the refrigerator, the firm candy block divides cleanly into approximately twenty servings without cracking.
The white chocolate
Start with 1 lb (500 g) of white chocolate melts, chips, discs, or a finely chopped tempered block. Avoid regular confectionery eating chocolate because it refuses to melt smoothly. Combine the chocolate and oil before heating to create a thinner liquid that easily coats the Mix-Ins. Warm the mixture in the microwave using thirty-second bursts, pausing to stir until completely fluid. Alternatively, you can melt the ingredients by placing a heatproof bowl over simmering water. Use a single chopstick to stir the melting chocolate. A chopstick provides far less physical space for the thick liquid to stick to.
Measuring the Mix-Ins
The recipe needs exactly four and a half cups of Mix-Ins total. Standard marshmallows cut in half with a knife provide necessary bulk to the dish. They keep the mixture from becoming overly heavy or dense. A batch made without marshmallows turns into dense, overly sweet blocks of solid white chocolate. Glacé cherries provide a bright red color and a soft texture. This texture pairs well with the coconut. Pistachios add green coloring and are small enough to use whole. Eight minutes in the oven at 350°F (180°C) brings out the flavor and crispness of the pistachios. Unsweetened desiccated coconut provides a distinct traditional flavor to the dish. Omit the desiccated coconut and you lose the classic taste associated with the dish.
Alternative ingredients
Swap out the white base for a regular milk or darker cocoa alternative if you prefer. Tiny whole marshmallows easily take the place of the halved regular ones. Dried cranberries offer an excellent substitute for the glacé cherries, and almonds or any other favorite nut will work instead of the pistachios. You might also consider mixing in extra components, such as: [li] Caramel popcorn, honeycomb, crushed candy canes, or festive chocolate candies. [li] Raisins, sultanas, dried peaches, dried mangoes, or dried apricots. [li] Snapped biscuit pieces, including spiced cookies, gingerbread, or shortbread. [li] Raspberries or Turkish delight.
- Brightly colored chocolate candies, broken candy canes, caramel-coated popcorn, or honeycomb. [li] Chewy dried fruits, such as apricots, mangoes, peaches, sultanas, or regular raisins. [li] Crumbled cookies, choosing from spiced biscuits, gingerbread, or shortbread. [li] Chunks of Turkish delight, or raspberries.
- Dried apricots, mangoes, peaches, sultanas, or raisins.
- Broken pieces of biscuits like shortbread, gingerbread, or spiced cookies.
- Turkish delight or raspberries.
Setting the candy
Lightly grease an 8-inch (20 cm) square pan with butter. Line the pan with baking paper. Leave an overhang to assist with removal later. Pour the combined mixture into the pan. Bang the filled pan firmly on the counter. This helps the mixture settle and creates an even surface. Refrigerate the mixture uncovered for three hours or until firm. Plastic wrap placed over the warm chocolate in the refrigerator traps condensation. This moisture then drips onto the surface of the candy.
Slicing and storing
Use the paper overhang to lift the solid block out of the pan before cutting. The added oil allows the set block to slice cleanly without cracking.
Divide the firm candy into five strips. From there, chop the strips into bite-sized squares to pass around, or keep them as bigger, nougat-style portions to give away as presents.
Store the cut portions in a cool spot away from moisture, where they will keep for a minimum of two weeks. You can move the candy into the fridge if the surrounding environment gets excessively hot.
Easy Sliceable Rocky Road Treats for a White Christmas
Ingredients
- 1 lb white chocolate melts, discs, chips, or chopped block
- 2 tbsp grapeseed oil, or other neutral-flavored oil
Mix-Ins
- 2.5 cup tightly packed regular marshmallows, most cut in half
- 1 cup unsalted pistachios, toasted
- 1 cup glacé cherries
- 0.5 cup unsweetened desiccated coconut, or finely shredded, not flakes
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Method
Substitutions
You can swap out the components as long as you maintain a total of four and a half cups of add-ins, using alternatives like broken spiced cookies, Turkish delight, or dried peaches.
Miniature marshmallows can be used whole if you want to skip the step of cutting regular ones in half.
Storage
Store this white Christmas rocky road in a cool area free from moisture for two weeks or longer. If your surrounding environment becomes excessively hot, keep the treats in the refrigerator instead.
Serving
Cut the candy into five strips before portioning it into roughly twenty squares for a platter or larger nougat-style bars for holiday gifting.
Common mistakes
Leaving out the marshmallows is a mistake that will leave you with a heavy, overly sweet block of solid white chocolate.
Never cover the pan with plastic wrap while the chocolate is still warm, as condensation will form in the refrigerator and drip onto the surface.
Techniques
The small amount of oil thins the melted chocolate to thoroughly coat your Mix-Ins and ensures the finished block slices cleanly without cracking.
Avoid using standard eating chocolate since it does not melt smoothly, and stick to white chocolate melts, chips, or finely chopped tempered blocks.
Ensure all bowls and utensils are completely dry before melting chocolate, as even a single drop of water can cause the mixture to seize.
Toasting the pistachios for eight minutes at 350F (180C) will enhance their flavor and crispness before they go into the candy.
As an alternative to the microwave, you can melt the white chocolate by setting a heatproof bowl over simmering water.
Dip a heavy, sharp knife in hot water and wipe it completely dry to easily slice cleanly through thick chocolate blocks.
- Store
- Store this white Christmas rocky road in a cool area free from moisture for two weeks or longer. If your surrounding environment becomes excessively hot, keep the treats in the refrigerator instead.
Can I use different candies and nuts?
Yes, you can customize the Mix-Ins as long as you maintain a total of four and a half cups. You can swap the pistachios for almonds, replace the cherries with dried cranberries, or add crushed candy canes, honeycomb, and broken cookies.
Can I replace the white base with a milk alternative or a darker chocolate?
Yes, you can replace the white base with an equal amount of dark chocolate or milk chocolate. Chips and melts work perfectly, or you can use a finely chopped tempered block instead.
What happens if I leave out the marshmallows?
Skipping the marshmallows removes the necessary bulk from the mixture. This mistake will leave you with a dense, heavy, and overly sweet block of solid white chocolate.
Should I cover the pan while it chills?
Never cover the pan with plastic wrap while the chocolate is still warm. Doing so traps condensation in the refrigerator, which will then drip onto the surface of your candy.
Why did my melted chocolate suddenly become thick and grainy?
Even a single drop of water can cause melting chocolate to seize and become lumpy. Always ensure your heatproof bowl and utensils are completely dry before you start.
How do I get clean slices without shattering the block?
Dip a heavy, sharp knife in hot water and wipe it completely dry before pressing down. The residual heat easily slices cleanly through thick chocolate blocks.
How long do these Easy Sliceable Rocky Road Treats for a White Christmas last?
The sliced portions will keep for a minimum of two weeks in a cool and dry location. Move the container to the refrigerator if your surrounding environment becomes excessively hot.
How many pieces does this recipe make?
You will get roughly twenty portions from this recipe. Slice the solid block into five strips first. From there, you can chop the candy into small squares to share, or divide the strips into bigger, nougat-sized bars to give away as presents.
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