Chocolate Orange Rocky Road (small batch)

There was a special on at the Super Store for card carriers for Chocolate Oranges. You could buy them for $3 a piece, maximum of four.  I picked up four.  Terry's Chocolate Oranges have been a family Christmas tradition for a very long time. I used to get my father one every year.  Not so much now that he is a diabetic, but I still like to pick up the odd one as they make great impromptu gifts.

They also make great no bake goodies such as this Chocolate Orange Rocky Road Recipe I am sharing with you today!  This is a small batch recipe and makes only 8 servings of this very delicious, moreish almost candy-like square!

 

Oh heck, who am I fooling. Its candy. Pure and simple, but what a way to go.  Rocky Road is a confection that has always been a favorite of the royal family. It is especially popular at this time of year when there is lots of chocolate about.

This is a recipe I adapted from a page called Taming Twins.  I cut the recipe in half as I did not need a large pan of this around tempting me.  

It does make for great gifting however, and if Christmas is Love (and I believe it is) this is a beautiful and very delicious way to show it!

WHAT YOU NEED TO MAKE CHOCOLATE ORANGE ROCKY ROAD

Just a few simple ingredients. The chocolate oranges do need to be specially bought, but if you get lucky (like I did) you can often get them on offer! I only paid $3 a piece for mine! Now that's the type of orange I really look forward to finding in the toe of my stocking!

For the chocolate base:

• 1/3 cup (75g) butter
• 2/3 cup (125g) semi-sweet chocolate chips
• 1/2 (78g) of a Terry's Chocolate Orange, broken up
• 2 TBS Golden syrup (can use light corn syrup)

Stir ins:

• 2 cups (100g) mini marshmallows
• 8 plain digestive biscuits (75g) broken up coarsely
• 1/4 of a chocolate orange, broken into bits (39g)

To top:

• generous 1/2 cup (100g) white chocolate, chopped or white chocolate chips
• six chocolate orange slices
• Holiday sprinkles

 

 

You will need about 1 1/2 chocolate oranges for this recipe. There will be no problem disposing of the unused half orange, I promise.  I was surprised at how many different varieties there are available to use now.  I used the traditional orange flavored chocolate orange.  I am a traditionalist at heart.

I used chocolate chips (semi-sweet and white) for the other bits of chocolate.  You need plain digestive biscuits/cookies.  Here in Canada, they are Christie Peek Freen's brand. If you cannot get them you can use broken up graham crackers in their place, or any plain biscuit really. Social T's are also very nice as are Maria biscuits.

You could use colored mini marshmallows to add even more interest to the mix, but I only had white ones.  In the U.K. they come in white and pink. Here you can get them in orange, pink, green and white. Any kind of mini marshmallow will do.

My cake sprinkles/decorations came from Sweetapolita.   I thought they added a lovely festive touch and sparkle.

HOW TO MAKE CHOCOLATE ORANGE ROCKY ROAD

This is a very simple confectionary to make.  If you can operate a microwave oven, then you have this in the bag! (Alternately the chocolate, etc. can be melted in a bowl over a pan of simmering water.)

Butter a 9 by 5-inch loaf tin or baking dish and line with baking paper. Set aside.

Measure the butter, semi-sweet chocolate, broken up chocolate orange and golden syrup in a microwave-proof mixing bowl.

Microwave for 30 seconds. Give it a stir and then microwave for 15 to 20 seconds longer until everything can be whisked together into a smooth amalgamation. Set aside for a few minutes to cool slightly. (You don't want any of the stir ins to melt when you add them.)

 

Add the broken chocolate orange pieces, marshmallows and broken digestive biscuits giving everything a good stir together. Press firmly into the prepared baking dish using a spatula.

Melt the white chocolate chips according to package directions. (Go with caution as it can seize up very quickly. I microwave it for about 20 seconds, stir and then microwave for about 10 seconds longer.)

 

Drizzle this over top of the chocolate mixture in the baking dish and spread it out to cover the base.

Arrange the remaining orange slices over top and sprinkle on some decorative sprinkles to make it real pretty.

Place in the refrigerator to set for at least 3 hours. When set, remove from the pan and use a sharp knife to cut into squares for serving.

 

Rocky road is one of those deliciously indulgent holiday treats that everyone loves. This is a fabulously tasty version. I love its ease of preparation, and the flavors and texture are simply fabulous.

The cake sprinkles on top are entirely optional, but they do add a lovely festive flair! I took half of these over to my next-door neighbor Sheila.  I was quite happy to do so.  We had a little chin wag while I was there.  She always loves to have company and if you come bearing something delicious to eat, well, so much the better!

 

Here are a few other confectionary type of Christmas goodies to pop onto the Christmas goodie trays!  Both are old family favorites!

FOOLPROOF CHOCOLATE FUDGE - This fudge is pretty much failure proof. It turns out perfectly every time.  Simply stir some simple ingredients together and then pour into a square pan or do as I did and turn it into a pretty wreath shape for the holidays, decorating it with candied cherries. Everyone always loves this delicious, smooth, creamy chocolate fudge. Walnuts are optional!

MOTHER'S PEANUT BUTTER FUDGE - It would not have been Christmas in our house when I was growing up without my mother making this delicious peanut butter fudge. It is creamy and peanut buttery.  She never really measured anything to make it.  I had to watch her make it one time and carefully write down the measurements so that I could replicate it.  Everyone always loves this delicious peanut butter and brown sugar fudge as well!  Its fabulous!

RECIPE HERE

Yield: 8 servings

Author: Marie Rayner

Chocolate Orange Rocky Road (small batch)

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Rocky road is a simple, no bake treat, that goes together very easily and that is very popular. This recipe uses Chocolate Oranges which are so common at this time of year for a very festive version. This is a small batch recipe. Simply double the quantities to make more servings. I guarantee this will be one of the most popular Christmas treats on the cookie tray!

Ingredients

For the chocolate base:

• 1/3 cup (75g) butter
• 2/3 cup (125g) semi-sweet chocolate chips
• 1/2 (78g) of a Terry's Chocolate Orange, broken up
• 2 TBS Golden syrup (can use light corn syrup)

Stir ins:

• 2 cups (100g) mini marshmallows
• 8 plain digestive biscuits (75g) broken up coarsley
• 1/4 of a chocolate orange, broken into bits (39g)

To top:

• generous 1/2 cup (100g) white chocolate, chopped or white chocolate chips
• six chocolate orange slices
• Holiday sprinkles

Instructions

1. Butter a 9 by 5-inch loaf tin or baking dish and line with baking paper. Set aside.
2. Measure the butter, semi-sweet chocolate, broken up chocolate orange and golden syrup in a microwave-proof mixing bowl.
3. Microwave for 30 seconds. Give it a stir and then microwave for 15 to 20 seconds longer until everything can be whisked together into a smooth amalgamation. Set aside for a few minutes to cool slightly. (You don't want any of the stir ins to melt when you add them.)
4. Add the broken chocolate orange pieces, marshmallows and broken digestive biscuits giving everything a good stir together. Press firmly into the prepared baking dish using a spatula.
5. Melt the white chocolate chips according to package directions. (Go with caution as it can seize up very quickly. I microwave it for about 20 seconds, stir and then microwave for about 10 seconds longer.)
6. Drizzle this over top of the chocolate mixture in the baking dish and spread it out to cover the base.
7. Arrange the remaining orange slices over top and sprinkle on some decorative sprinkles to make it real pretty.
8. Place in the refrigerator to set for at least 3 hours.
9. When set, remove from the pan and use a sharp knife to cut into squares for serving.

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