This rocky road is full of prettiness and delight.
500g white chocolate
1 cup white marshmallows, roughly chopped
1 cup pink marshmallows, roughly chopped
½ cup Turkish delight pieces, roughly chopped
½ cup pistachio kernels
½ cup broken shortbread or plain biscuit pieces
100g nougat, chopped
2 tbsp dried edible rose petals
2 tbsp dried pink peppercorns
½ cup mixed strawberry and raspberry freeze-dried fruit pieces
1. Grease and line a 25cm x 16cm cake tin with baking paper, allowing the paper to overhang. Melt chocolate in a heat-proof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon until smooth (about two to three minutes).
2. Combine the remaining ingredients in a bowl. Pour over the melted chocolate and stir gently until evenly coated. Spread mixture evenly in the baking tin before scattering over the rose petals, pink peppercorns and freeze-dried fruit and set aside until firm (about two hours) or place in the fridge to set.
3. Once set, turn out onto a clean surface and cut into chunks using a hot knife. Rocky road can be stored in an airtight container in the pantry or fridge for up to two weeks.
If you like this recipe, try my other remixed rocky roads.