Nigella adds edible glitter to her delicious dessert (Image: Getty)
“Out go the Rich Tea biscuits and in come amaretti,” said of her rocky road chocolate bars.
Another addition is “snowy” mini marshmallows and a dusting of icing sugar.
also adds edible glitter to her delicious dessert once it’s made, but that part is optional.
“I add some edible glitter in Disco Hologram White,” clarified, revealing the glitter to be white.
Here’s how to recreate the cook’s rocky road chocolate bars that have a good crunch.
Don’t miss… [RECIPE] [CELEB CHEF]
Nigella uses amaretti biscuits in her festive rocky roads (Image: Getty)
Rocky road chocolate bar recipe
Makes: 24 bars
Ingredients
250g dark chocolate
150g milk chocolate
175g soft butter
Four tbsp golden syrup
200g amaretti biscuits
150g brazil nuts (shelled)
150g red glace cherries
125g mini marshmallows
One tbsp icing sugar
Edible glitter
Rocky road chocolate bars are a real treat at Christmas (Image: Getty)
Method
Chop the chocolates into small chunks, then put them into a pan to melt with the butter and syrup over gentle heat.
Put the biscuits into a sealed bag and bash them with a rolling pin to get bigger and smaller crumbs. Put the Brazil nuts into another sealed bag and also bash them.
Take the pan off the heat, add the crushed biscuits and nuts, whole glacé cherries, and marshmallows, and mix to coat everything with syrupy chocolate.
Tip into a foil tray and refrigerate for nearly two hours, then take the rocky road chocolate out of the foil tray to cut.
Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter. With the long side in front of you, cut into it six slices down and four across so that you have 24 squares.