Mmmmm mouthwateringly good salted pistachio rocky road bars are just such squidgy little slabs of deliciousness!
I’ve been playing around with different combinations of rocky road bars lately.
Trying to work out how to make the BEST rocky road. One that literally shouts my name from the fridge as I pass….
I’ve tested lots of different ingredients, hazelnuts, peanuts, cranberries, apricots, raisins.
I’ve used rich tea biscuits, salted crackers, popcorn and digestives, trying to get the best combination of flavours.
This is totally my BEST rocky road recipe!
Here’s what’s in rocky roads – Little smashed up salted green pistachio nuts mixed with fluffy pink and white marshmallows, dense digestive biscuits and coated in a heavenly mixture of melted dark chocolate and butter laced with syrup.
It’s just SO right!
Rocky Road Ingredients
To make our delicious rocky road recipe with pistachios you will need…
- 125g unsalted butter
- 300g dark chocolate – at least 70% cocoa solids
- 4 generous tbs of golden syrup
- 100g salted pistachios – removed from shells (shelled weight is approx 75g)
- 180g digestive biscuits
- 100g mini marshmallows
How to make the best rocky roads
- Line a 9 inch square tin with tin foil.
- Remove the pistachios from the shells – place into a metal bowl and bash with the end of a rolling pin until cracked into small pieces. Keep half the pistachios to one side for sprinkling over the top of the rocky roads.
- Place the digestive biscuits into a metal bowl and bash with the end of a rolling pin until you have chunky pieces and some crumbs. (if you don’t have a metal bowl do this step by putting the nuts and biscuits into a sealed plastic bag whilst you bash.
- Put the digestives, pistachios and marshmallows into a bowl and mix together.
- In a saucepan over a low heat add the butter in slices, the syrup and break up the dark chocolate.
- Stir this mixture together until it has all melted into a lovely rich chocolate puddle.
- Pour just over half the mixture into the bowl with the pistachios, digestives and marshmallows and mix really well to coat everything.
- Then tip the chocolate coated mixture into the foil lined tin and push down with a spoon to flatten. Work quickly here.
- Pour over the rest of the hot melted chocolate mixture so that everything is coated. Whilst the chocolate is still warm sprinkle over the saved broken pistachios – I also tend to add a little edible glitter here too because I like them to sparkle, but it’s totally optional it makes no difference to the taste.
- Place the tray of rocky roads in the fridge and leave to set for at least a couple of hours – it’s best if you can leave them overnight.
- Once the rocky roads are hard – slice them into 16 bars.
Make rocky roads your way…
You can really make these rocky road bars your own and add in or swap the ingredients – switch the nuts for different nuts, add in some dried fruit, whatever suits you.
Just try to keep the total added weight around the same so that there’s enough chocolate to coat the ingredients.
Good things to add to rocky road bars are…
- hazelnuts
- almonds
- Crunchie pieces
- Smashed up Maltesers
- dried cranberries
- dried sultanas
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Delicious salted pistachio rocky road bars
Oh just the BEST rocky road recipe we've ever tried!
Ingredients
- 125g unsalted butter
- 300g dark chocolate - at least 70% cocoa solids
- 4 generous tbs golden syrup
- 100g salted pistachios (removed from the shells)
- 180g digestive biscuits
- 100g mini marshmallows
Instructions
- Line a 9 inch square tin with tin foil.
- Remove the pistachios from the shells - place into a metal bowl and bash with the end of a rolling pin until cracked into small pieces. Keep half the pistachios to one side for sprinkling over the top of the rocky roads.
- Place the digestive biscuits into a metal bowl and bash with the end of a rolling pin until you have chunky pieces and some crumbs. (if you don’t have a metal bowl do this step by putting the nuts and biscuits into a sealed plastic bag whilst you bash.
- Put the digestives, pistachios and marshmallows into a bowl and mix together.
- In a saucepan over a low heat add the butter in slices, the syrup and break up the dark chocolate.
- Stir this mixture together until it has all melted into a lovely rich chocolate puddle.
- Pour just over half the mixture into the bowl with the pistachios, digestives and marshmallows and mix really well to coat everything.
- Then tip the chocolate coated mixture into the foil lined tin and push down with a spoon to flatten. Work quickly here.
- Pour over the rest of the hot melted chocolate mixture so that everything is coated. Whilst the chocolate is still warm sprinkle over the saved broken pistachios.
- Place the tray of rocky roads in the fridge and leave to set for at least a couple of hours - it’s best if you can leave them overnight.
- Once the rocky roads are hard - slice them into 16 bars.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 44mgCarbohydrates: 28gFiber: 2gSugar: 19gProtein: 2g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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