Soft And Chewy Turkish Delight Rocky Road

Turkish Delight Rocky Road - thumbnail image

Soft And Chewy Turkish Delight Rocky Road

his Turkish Delight Rocky Road is packed with soft marshmallows, pistachios, and smooth chocolate for a perfectly chewy and crunchy bite.

Author: Nick Makrides

5 from 3 votes

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Prep 15

Chill 3

Total 3 15

Course Dessert

Cuisine American

Servings

Calories 434 kcal

Ingredients

Turkish Delight Rocky Road

▢ 500 g dark cooking chocolate see notes
▢ 30 g vegetable oil
▢ 250 g marshmallows see notes
▢ 220 g Cadbury Fry’s Turkish delight chocolate bars each bar is 55g (see notes)
▢ 60 g salted pistachios
▢ 22 g shredded coconut unsweetened

Instructions

Turkish Delight Rocky Road

Prepare tin - Line a 22cm / 9-inch square baking tin with baking paper leaving some overhand for easy release. Set aside.
Melt chocolate - Fill a large pot 1/3 of the way with water and bring to a gentle boil. Add the chocolate and oil in a heatproof bowl and place on top of the pot. Stir until melted and smooth. Set aside to cool for 20 minutes. If it’s too warm it will melt the marshmallows and Turkish delight. Alternatively you can microwave the chocolate and oil for 20 seconds at a time, stirring each time until melted and smooth.
Add rest of ingredients - Once the chocolate is cooled, add the remaining ingredients and use a spatula or wooden spoon to mix until everything is coated in the chocolate. Pour into the pan and spread out.
To chill - Place in the fridge for 2 hours to set. Take out of the fridge 20-30 minutes before cutting up.
How to slice your rocky road - Use a large sharp knife to slice the entire slice in half, then each of those in half again, and then another time. Then slice in half the other way round and once again.
I like cutting mine into thinner bars to make it easier for people to eat. I hate rocky road that’s made bigger than people’s mouths. Why make something so delicious so hard to eat!

Notes

Chocolate

Type of chocolate: The type of chocolate you use will have an effect on flavor for this candy. Use a good quality cooking chocolate which can be found in the baking isle of your supermarket. This is different from compound chocolate which you shouldn’t use.
Sweet/Less Sweet: If you like your candy on the sweet side use a combination of 50/50 milk chocolate and dark chocolate, or just dark chocolate if you like a little bitterness in your chocolate. In some countries dark chocolate is known as bittersweet chocolate.
Brands: I used the Nestle Plaistowe Dark Chocolate Baking Block. If you want to save on time use the Nestle Bakers Choice Chocolate Melts which are shaped like buttons and easier to melt. Lindt eating chocolate is also a good option if you want a really great quality, smooth chocolate but I think the one I used is already great tasting and way cheaper if you can get it when it’s on special.

Marshmallows - Quality varies depending on the brand you buy. I used the Pascal Marshmallows which are nice and soft and taste good. Somehow, cheaper brands feel like you’re eating Styrofoam. Get them when they’re on special and they cost less than the cheapest ones!

Turkish delight - I like the flavor of these chocolate bars. If you can’t get them, use the real thing! Chop your Turkish delight into bite sized pieces. Alternatively, you can replace it with raspberry jelly candy. Allen’s brand is best.

Storage - Rocky Road can be stored in an airtight container for 2 months. Keep in the fridge if you live in a warm area.

Nutrition - is based on per serving. This serves 12.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Keyword candy, Chocolate, Nuts

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