Macadamia Rocky Road
This yummy treat is simple to make - great for a Halloween party!
Preparation Time: 10 mins
Cooking Time: 5 mins
Extra Time: 1 hr
(for refrigeration)
Yield: 24 x 1 piece servings
Ingredients
- 3.15 oz raw macadamia nuts, wholes and halves (90 g)
- 7 oz colored or white mini marshmallows (200 g)
- 1/2 cup candied cherries, chopped (2.8 oz; 200 g) *
- 1/4 cup desiccated unsweetened coconut (0.65 oz; 18.5 g) (optional) **
- 17 1/2 oz cooking-type milk chocolate (500 g)
Directions: Standard directions Microwave directions
Toss together the macadamias, marshmallows, cherries, and coconut. Scatter the mixture over the base of a non-stick pan (a rectangular pan 13" x 9" x 2").
Melt the chocolate in a double saucepan and pour evenly over the top of the macadamia mixture, smoothing the top.
Refrigerate until set, then cut into pieces with a hot, sharp knife.
Toss together the macadamias, marshmallows, cherries, and coconut. Scatter the mixture over the base of a non-stick microwaveable pan.
Melt the chocolate in a microwave and pour evenly over the top of the macadamia mixture, smoothing the top.
Refrigerate until set, then cut into pieces with a hot sharp knife.
Variations:
* If necessary, replace candied cherries with dried cherries (but not maraschino).
** Sweetened desiccated coconut can replace unsweetened.
Ingredient suggestions are not included in the nutritional analysis.
Tips:
For a Halloween party treat, wrap servings in orange cellophane and tie with orange/black ribbon.
Can be stored in a sealed container in a cool place or the refrigerator for up to two weeks.
* Not to be confused with maraschino cherries, candied cherries as used in fruit cakes (sometimes referred to as glacé cherries), can be found in grocery or specialty stores, near the fruit cake ingredients.
Note: The recipe's ingredients have been adjusted from Australian measures to US measures.