Be warned, this is absolutely delicious … the ultimate dessert for the sweet toothed and those that have thrown their diet out of the window in order to indulge. Perfect for summer picnics and parties, this recipe makes a good number of Rocky Road slices so it’s definitely for sharing, otherwise you’ll be burning off the calories for weeks! The original recipe came from the delightful Hollie Berries; mine has been tweaked a little to use up store cupboard supplies, but do pop over to Hollie’s site, she has a lovely blog and beautiful shop full of handmade pretties.
800g white chocolate *
250g shortbread biscuits chopped into small chunks
200g fresh strawberries, hulled and quartered
100g marshmallows (chopped if using large ones)
100g shop bought pre-made meringue
* ideally the best quality white chocolate should be used, but this made it a way over my budget so I used supermarket own brand white chocolate instead.
Line a roasting tin (mine was approx. 34cm x 24cm) with baking paper.
Break the white chocolate up into small pieces and place in a large heatproof bowl over a saucepan of boiling water, stirring the chocolate until melted. Alternatively you can melt the chocolate in the microwave, but I do find the first method to be easier to handle and produces a smoother result (especially if using cheaper chocolate).
Remove from the heat source and stir in the broken shortbread biscuits, followed by the marshmallows and strawberries, a little at a time and mix well. Finally carefully stir in the broken meringue keeping some aside for decoration.
Carefully spoon the mixture into the tin, smoothing the top and pressing it down and into the corners with the back of a metal spoon. Crush the remaining meringue and sprinkle over the top.
Place the tray in the fridge for at least a couple of hours to let it set before slicing into squares.