Persian Rocky Road
Pistachios, almonds, coconut, turkish delight and rose petals are added to marshmallows and chocolate to create this pretty Persian Rocky Road.
Servings: 24 pieces
- 280 grams marshmallows
- 40 grams toasted coconut chips
- 80 grams pistachios
- 100 grams flaked almonds
- 200 grams turkish delight
- 1/4 cup rose petals or rose tea (separate petals from stems if using tea and use only the petals)
- 360 grams milk chocolate
Roughly chop marshmallows and turkish delight.
Set aside the chocolate and rose petals. Also take 1/4 cup of coconut and nuts from the ingredients you've measured out and set aside.
Mix the remaining ingredients.
Melt chocolate using 20 second bursts in the microwave and stirring well between each burst until chocolate is melted.
Pour melted chocolate over mixture and stir until chocolate coats all of the mixture.
Pour mixture into a lined slice tin and flatten with a spoon to fill the tray.
Sprinkle rose petals and the 1/4 cup of coconut and nuts over the top of the rocky road.
Place in the fridge to set for at least one hour.
Once set, cut into squares.
Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 119mg | Fiber: 2g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg