Gourmet rocky road. Photo: Natalie Boog
- 40g whole almonds
- 75g shelled pistachios
- 250g rosewater Turkish delight, coarsely chopped
- 200g marshmallows
- 40g dried cherries
- 450g dark chocolate, melted
Preheat oven to 200C. Toast almonds and pistachio nuts on a foil-lined tray in the oven for 5-8 minutes or until golden. Remove and cool.
Lightly grease two bar cake tins (8cm x 26cm) and line base and sides with baking paper.
Combine nuts, Turkish delight, marshmallows and cherries in a bowl. Stir well and spoon into prepared tins.
Pour warm chocolate over marshmallow mixture, tapping tins gently on work bench to remove air bubbles.
Refrigerate until set then cut into 2-3cm pieces.
Store refrigerated in an airtight container.
- Course - Dessert