When it comes to eating in general, I like a little bit of everything. When it comes to desserts for example, I will rarely have just one ice cream flavour. If I do, I almost always add something to it such as a spoonful of peanut butter, sprinkle of granola or a chopped up fun-size chocolate bar (snickers is my personal favourite in case you were wondering!). I think this is why I have always been a huge fan of rocky road – the possibilities are endless when it comes to mix-ins!

I love this variation of rocky road as it has the perfect balance of flavours and textures. Smooth milk chocolate, bursts of sweetness from the cherries, pillowy softness of the marshmallows and crunch from the almonds and coconut – rocky road perfection!

Why you will LOVE this Rocky Road

• It is SO simple to make: There is no baking at all. You do need to allow time for the rocky road to set in the fridge (at least 4 hours or if possible, overnight). To prepare it, you simply melt the chocolate, chop the rest of the ingredients and mix it all together. I often make it in the evening (yes, it is that easy!) and then let it set overnight in the fridge.
• You can easily adapt the ingredients to suit your tastes: You can substitute all or some of the ingredients. Don’t like milk chocolate? Try dark or even white chocolate. Not a fan of glacé cherries? Try chopped dried apricots or raisins. Want to make it nut free? Omit the almonds and add crushed up shortbread biscuits. The possibilities are endless! Regardless of the combination of ingredients, I always try and have a variety of textures and flavours (e.g. nuts or biscuits for crunch and glacé or dried fruit for sweetness and bite) to make it more interesting!
• It makes a wonderful gift: If you can bear to part with it, this rocky road makes a lovely gift. It is perfect at Christmas and when you are invited to someone’s home and you don’t want to show up empty-handed!

What you will need

Equipment:

• You will need an 11 x 7 inch baking tin.

Ingredients:

• Chocolate: In this recipe I use milk chocolate but as I mentioned above you could substitute any good quality eating chocolate.
• Marshmallows: I like to use a mixture of white and pink marshmallows (vanilla and raspberry flavoured, respectively) as I just love the flavours together and the contrast of the colours against the chocolate. The ones I use are the regular sized ones which I then cut into quarters (if I was using mini marshmallows then I would leave them as is). You could substitute all white or all pink marshmallows if you prefer.
• Glacé cherries: I just love these little candied gems! I usually cut them in half, or sometimes in thirds if they are particularly plump. If you aren’t a fan of glacé cherries, you can substitute any other glacé or dried fruit – chopped dried apricots or raisins work well.
• Almonds: Raw or roasted – it is up to you. To roast, place the raw almonds on a lined baking tray and roast in a preheated moderate oven (180C) for about 10 to 15 minutes. Roasted almonds do add a depth of flavour to the rocky road but I often just use raw almonds (mainly because I can’t be bothered with an extra step!). It still tastes fabulous and gives you that lovely crunch. I also like to keep the almonds whole – you end up chopping the almonds when you cut the rocky road into pieces once it is set.
• Coconut flakes: I prefer to use coconut flakes rather than shredded or desiccated coconut as I like the added texture and bite that you get from the flakes. If you can’t find coconut flakes you could definitely substitute with shredded or desiccated but bear in mind the texture will be slightly different.

How to make this Rocky Road

1. Chop the marshmallows and glacé cherries.
2. Melt the chocolate.
3. Add marshmallows, glacé cherries, almonds and coconut to the melted chocolate and stir to combine.
4. Pour into lined baking tray.
5. Chill in fridge for 4 hours or until set.
6. Cut into pieces and enjoy!

Rocky Road

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 4 hours, 20 minutes (including chilling)
• Yield: 16
• Category: Brownies, Slices

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Description

This rocky road is a delicious medley of milk chocolate, marshmallows, glacé cherries, almonds and coconut flakes. Easy to make and super versatile, this sweet treat is the perfect snack to have on hand when a chocolate craving hits.

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Ingredients

• 500g good quality milk chocolate
• 150g marshmallows, chopped (see note 1)
• 3/4 cup (150g) glacé cherries, halved
• 1 cup (160g) raw or roasted almonds
• 1 cup (50g) coconut flakes

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Instructions

1. Grease and line an 11 x 7 inch baking tin with baking (greaseproof) paper.
2. In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the chocolate until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
3. Add the chopped marshmallows, almonds, glacé cherries and 3/4 cup of the coconut flakes to the melted chocolate and stir to combine.
4. Pour into the prepared tin and smooth out the top with a spatula. Sprinkle the remaining coconut over the top of the rocky road.
5. Refrigerate the rocky road for 4 hours or until set.
6. When ready to serve, use a hot knife to cut the rocky road into squares.
7. Enjoy!

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Notes

1. Marshmallows: I like to to use a combination of vanilla and raspberry flavoured marshmallows. If using regular sized marshmallows then chop into quarters. If you are using mini marshmallows then there is no need to chop them.
2. To roast almonds: Preheat oven to 160C fan-forced or 180C conventional. Place the raw almonds on a lined baking tray and roast for 10-15 mins. Nuts can go from toasted to burnt in minutes so be sure to keep an eye on them!
3. Storage: Store the rocky road in an airtight container in the fridge for up to 1 week (if it lasts that long!). 

 

Keywords: Rocky Road, Chocolate, Marshmallows, Coconut, Slice

The post Rocky Road appeared first on Marble & Whisk.

Ah the humble slice…to me, the slice sits somewhere between a cookie and cake making it perfect when you want something a little indulgent but not too over the top. This particular slice is a twist on the classic chocolate caramel slice with the addition of sweetened condensed coconut milk in the caramel filling. Believe me when I say the combination of the coconut caramel filling and the coconut biscuit base is incredibly dreamy. Add to that a layer of combined milk and dark chocolate and what you have is a truly swoon-worthy treat!

Now I will say, you need a little patience when making this slice – you really do need to allow the first two layers to cool before you add the next. Once assembled, the slice does benefit from an hour in the fridge to set before slicing.

Why you will LOVE this Chocolate Coconut Caramel Slice

• It is very simple to make: Although there are stages to making this slice, each stage is very straightforward. You won’t need an electric mixer for this recipe – each stage involves mixing the ingredients by hand in a bowl or in a saucepan over heat.
• This slice can be adapted for any occasion: This slice is perfect to serve as part of an afternoon tea or birthday party spread. They also make a fantastic after dinner treat to serve with coffee – just cut the slice into smaller squares.
• It keeps very well in the fridge: This slice will keep beautifully in the fridge for up to one week which makes it a great option if you need to bake in advance.

What you will need

Equipment

• You will need an 11 x 7 inch (27.7 x 17.5cm) slice tin.

Ingredients:

Biscuit base:

• Plain (all-purpose) flour: The flour gives structure to the biscuit base.
• Brown sugar: In addition to sweetness, the molasses in the brown sugar lends a beautiful caramel flavour.
• Desiccated Coconut: I like to use fine unsweetened desiccated coconut as it adds texture to the base without the chewiness.
• Unsalted butter: You will need melted butter for this recipe – the butter brings all the base ingredients together.

Coconut Caramel Filling:

• Sweetened Condensed Milk and Sweetened Condensed Coconut Milk: These form the base of the caramel filling. You can usually find sweetened condensed coconut milk at the supermarket or at asian grocery stores. If you can’t find it, you can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk – it will still taste amazing and you will get some coconut flavour from the biscuit base.
• Golden Syrup: Golden syrup adds a mellow sweetness and caramel flavour to the filling.
• Salt: A touch of salt enhances the caramel flavour and balances out the sweetness.
• Unsalted butter: Thought this caramel filling couldn’t get any more luscious? Think again – by adding butter we enrich the filling even more! Yum!

Chocolate Topping

• Chocolate: I like to use both milk and dark chocolate for the topping as I find the combination has just the right amount of sweetness for this particular slice. You can absolutely substitute all milk or all dark chocolate if you prefer.
• Rice bran oil (or any other flavourless oil): Melting the chocolate with a little oil makes its easier to spread on top of the slice and prevents it from setting too quickly. Make sure the oil you use is neutral in flavour.

How to make this Chocolate Coconut Caramel Slice

1. Make the base: Whisk together the flour, sugar and coconut to remove any lumps. Add the melted butter and mix to combine. Bake and cool.
2. Make the caramel filling: In saucepan over low heat, mix the condensed milk, golden syrup and butter until smooth. Pour onto cooled base and bake. Allow to cool.
3. Make the chocolate topping: Melt chocolate and oil in a bowl over simmering water. Spread chocolate on top of the slice. Refrigerate.
4. Slice and serve!

If you love this recipe, try this…

• Coconut & Almond Cake

Chocolate Coconut Caramel Slice

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 30 minutes (excluding cooking and cooling)
• Cook Time: 50 minutes
• Total Time: 1 hour, 20 minutes (plus cooling)
• Yield: 16
• Category: Brownies, Slices

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Description

This chocolate coconut caramel slice has three luscious layers. It starts with a buttery coconut biscuit base, followed by a gooey coconut caramel filling and finished with a smooth chocolate top. It is the perfect sweet treat to enjoy with a cup of tea!

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Ingredients

Biscuit Base:

• 180g unsalted butter, melted
• 1 cup (150g) plain (all-purpose) flour
• 3/4 cup (150g) light brown sugar
• 3/4 cup (75g) fine unsweetened desiccated coconut

Coconut Caramel Filling

• 1 x 395g can sweetened condensed milk
• 1 x 395g can sweetened condensed coconut milk (see note 1)
• 1/4 cup golden syrup
• 1/4 teaspoon salt
• 70g butter, chopped

Chocolate topping:

• 180g good quality dark chocolate, chopped
• 180g good quality milk chocolate, chopped
• 1 tablespoon rice bran oil (or other flavourless oil)

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Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line an 11 x 7 inch slice tin with baking (greaseproof) paper allowing it to overhang slightly which will make it easier to remove the finished slice.
2. In a medium mixing bowl, whisk together the flour, sugar and desiccated coconut to remove any clumps. Add the melted butter to the flour mixture and using a spatula or wooden spoon, mix until well combined and it resembles wet sand.
3. Tip the mixture into the prepared tin and using a spatula or the back of a spoon press the mixture evenly across the base. Bake for 15 to 20 minutes until golden brown. Allow to cool completely in the tin on a wire rack.
4. In a saucepan over low heat, mix both types of condensed milk, golden syrup, salt and butter until smooth and the butter is melted. Pour the mixture over the cooled base and smooth out the top.
5. Return to the oven and bake for about 30 minutes, rotating the tin after 15 minutes, or until the caramel is a golden brown. Keep an eye on the caramel after the 15 minute mark to make sure the caramel doesn’t burn. Allow to cool completely in the tin on a wire rack.
6. In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the two types of chocolate and the oil until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
7. Pour the chocolate mixture over the cooled base/filling and smooth the top with an offset spatula. Cool in the fridge for at least one hour or until the chocolate is set.
8. When ready to serve, lift the slice out of the tin using the overhanging baking paper. Using a hot dry knife slice into rectangles or squares (see note 2).
9. Enjoy!

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Notes

1. Substitute for sweetened condensed coconut milk: You can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk.
2. Tips for slicing: I like to dip a sharp knife in hot water and then dry it really well with a tea-towel before slicing. The heat from the knife prevents the chocolate from cracking when sliced. Another method I find works well is to turn the slice upside down (yes, upside down!) so the chocolate layer is on the bottom and slice it that way. If using this method, the slice needs to be quite cold so make sure its straight out of the fridge!
3. Storage: Store the slice in an airtight container in the fridge for up to one week. The slice can also be frozen for 1 to 2 months, wrapped in clingfilm and foil. Defrost overnight in the fridge.

Keywords: Chocolate, Caramel, Coconut, Slices

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A little Caramilk history

Caramilk Timeline

• 1968: Cadbury first introduces Caramilk, a caramelised white chocolate bar to Australia.
• 1994: Cadbury discontinues Caramilk in Australia much to the disappointment of its many fans.
• 2018 & 2019: Caramilk makes a couple of brief comebacks through limited edition releases.
• 2020: Cadbury FINALLY announces that Caramilk will be making a permanent comeback- hooray!

I only mention this timeline for context as I was VERY late to the Caramilk party. I moved to Australia in 2000 so I wasn’t around when it was first available. In fact I only became aware of this delight last year when news broke that Caramilk was back. Yes, I know – I have clearly been living under a rock!

I have always loved white chocolate so the idea of caramelised white chocolate got me excited. When I finally tasted it I was SOLD. It is now the one chocolate block that I buy for myself – not my kids, not my husband but just ME. It was only natural progression that Caramilk would start to feature in my baking!

Why you will LOVE these Fudgy Chocolate Caramilk Brownies

• They taste AMAZING: These brownies are made with melted chocolate AND cocoa powder. They are chocolatey, fudgy but not too fudgy (they don’t turn to mush when cut), have this incredible crackly top and are filled to the brim with caramilk chunk pieces. If you can’t get your hands on Caramilk chocolate you can substitute white chocolate.
• They are perfect for any occasion: Make them for your the next barbeque or kids party (when we are allowed to have them again that is!) or when you just feel like making something delicious and indulgent.
• They are incredibly easy to make: No electric mixers required. You can make the entire brownie batter in one mixing bowl.

What you will need

Equipment

• You will need an 11 x 7 inch (27.5 x 17.5cm) baking tin.

Ingredients

• Unsalted Butter: These brownies have a higher ratio of fat to flour which is what makes them deliciously fudgy.
• Dark Chocolate: You can use any good quality dark chocolate. I like to use a dark chocolate with at least 50% cocoa solids to balance out the sweetness of the Caramilk.
• Sugar: These brownies use a combination of white caster (superfine) sugar and light brown sugar. In addition to sweetness, the caster sugar helps to create the lovely crackly top to the brownie whilst the molasses in the brown sugar helps make the brownie moist and fudgy.
• Eggs: You will need 3 large eggs for this recipe. The eggs help bind the brownie batter and keep it moist. They also act as a leavening agent.
• Vanilla Extract and Salt: These ingredients enhance and balance the overall flavour of the brownie.
• Plain (all-purpose) flour: This recipe only uses 3/4 cup of plain flour which is just enough to give the brownie structure but still remain fudgy.
• Cocoa Powder: The addition of cocoa powder really intensifies the chocolate flavour of these brownies.

How to make these Fudgy Chocolate Caramilk Brownies

1. Melt the butter and dark chocolate in the microwave.
2. Whisk in sugar, vanilla and eggs.
3. Fold in the flour, sifted cocoa powder and salt.
4. Mix in the Caramilk chunk pieces.
5. Pour into the prepared tin and bake!

Fudgy Chocolate Caramilk Brownies

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 35 – 40 minutes
• Total Time: 1 hour (plus cooling time)
• Yield: 16
• Category: Brownies, Slices

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Description

You will LOVE these fudgy chocolate brownies studded with Caramilk chunk pieces! They are super easy to make and only require one bowl!

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Ingredients

• 200 grams unsalted butter
• 180 grams dark chocolate, chopped coarsely
• 1 1/3 cups (295g) caster (superfine) sugar
• 3/4 cup (150g) light brown sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (110g) plain (all-purpose) flour
• 1/4 cup (30g) dutch-processed cocoa powder, sifted (see note 1)
• 1/2 teaspoon salt
• 180 grams, Caramilk Chocolate, chopped into chunks

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line an 11 x 7 inch baking tin with baking (greaseproof) paper allowing it to overhang slightly to help lift the brownie out when baked.
2. In a large mixing bowl, combine the butter and dark chocolate and heat in the microwave in 30 second bursts (stirring in between each burst) until almost melted. Stir the mixture and allow the residual heat to melt the butter and chocolate completely. Allow the mixture to cool slightly (approximately 5 to 10 minutes).
3. Add both sugars and vanilla extract to the butter/chocolate mixture and whisk until well combined. The mixture will be quite thick at this stage.
4. Add the eggs, one at a time, whisking after each egg until well combined. The mixture will have loosened up and will be nice and glossy.
5. Using a wooden spoon or spatula, mix in the flour, sifted cocoa powder and salt. 
6. Fold in the Caramilk chunk pieces so they are evenly distributed in the batter.
7. Pour the brownie batter into the prepared tin and smooth out the top with a spatula.
8. Bake for 35 to 40 minutes or until a skewer comes out with moist (not wet) crumbs clinging to it (see note 2).
9. Cool the brownies completely in the tin on a wire rack. Upon cooling, the brownies might sink slightly in the middle. If it does, use an offset spatula to gently push down on the brownies to even it out.
10. These brownies are fudgy so I recommend chilling the brownies in the fridge for at least an hour so that they firm up and are easier to slice.
11. Enjoy!

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Notes

1. Cocoa powder: You can substitute natural cocoa powder (not drinking cocoa though!) for dutch-processed cocoa powder. I like to use dutch-processed cocoa for its dark colour and smoother flavour (it is less acidic than its natural counterpart).
2. Checking to see if the brownie is done: A brownie can go from fudgy to cakey in a matter of minutes so it is important to start checking the brownie around the 30 minute mark. The top of the brownie will have set and have started to crackle but the inside will be soft. The brownie will set more as it cools. 
3. Storage: Store the brownies in an airtight container in the fridge for up to 1 week. As they are quite fudgy they can go quite soft if kept at room temperature. You can also freeze the brownies for 2 to 3 months. 

Keywords: Brownies, Slices, Caramilk

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