Knobbly Fudged Rocky Road – Dianne Bibby

Dianne Bibbys Knobbly Fudged Rocky RoadDianne Bibby’s Knobbly Fudged Rocky Road

Diane says: “A knobble-topped rocky road to crumble resistances and weaken the knees. You don’t see this amount of sweet temptation everyday, but then again it is the season to be jolly and this is ridiculously jovial. It’s caution to the wind and full steam ahead with sultry dark chocolate, itsy-bitsy teenie-weenie marshmallows puffs, tea biscuits, cranberries and pistachios. Phew! What more could one want? Oh yes, I almost forgot to mention. They’re so simple you could whip them up blind folded with one arm tied behind your back. A doddle to make and even easier to demolish. Being the eternal optimist I’ve managed to extract some nutritional facts from these glistening bars of temptation.”

Knobbly Fudged Rocky Road

Makes 1 x 20cm square tray

300g dark chocolate (70%)
90g butter
3 tablespoons honey
150g tea biscuits or shortbreads, roughly chopped
75g mini pink and white marshmallows
50g roasted pistachio nuts, roughly chopped
3 tablespoons cranberries

Chocolate fudgy layer
120g dark chocolate (50%)
2 tablespoons butter
3 tablespoons double thick cream

Line a 20cm square cake tin with parchment paper. Place the 300g dark chocolate, butter and honey in a heatproof bowl. Microwave on medium heat at 40 second intervals until the chocolate is melted. Stir until glossy and smooth.

In a large mixing bowl, combine the biscuits, marshmallows, nuts and cranberries. Pour the melted chocolate over and mix to combine. Transfer the mixture to the lined tin and press down gently to even the top.

For the fudgy layer, place all the ingredients in a bowl and melt following the same method as above. Pour the warm chocolate fudgy Ganache over the biscuit layer and spread quickly to smooth the surface. Chill in the fridge until set. Slice into squares or bars. Keep stored in the fridge until serving.

Michael’s KWV Brandy recommendation – CLICK HERE

KWV 20 year old Potstill Brandy copy

Dianne BibbyDianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne; “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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January 11th, 2016|Categories: Recipes|Tags: , , |