Honey Rocky Road
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Making this Honey Rocky Road has become my go to treat because it's so wonderfully simple and comes together in less than an hour. The beauty of this recipe is that you probably have most ingredients on hand already, making it budget friendly and perfect for last minute cravings. What I love most is that the dark chocolate brings real antioxidants to the table, so you can almost convince yourself this indulgence is doing you some good. The honey adds natural sweetness while the almonds and marshmallows create those delightful pockets of texture throughout. Trust me, once you make this once, you'll find yourself reaching for it again and again.
Ella x
Ingredients
- 150 ghoney(for drizzling)
- 200 galmonds(diced)
- 400 gmarshmallows(mini)
- 400 gdark chocolate(chopped)
- 100 gunsalted butter(softened)
- 2 mLvanilla extract
- 10 gsalt
- 200 gvelveta(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). In a bowl, mix together the almonds and salt. Spread on a baking sheet and roast for 10 minutes.
Tip: For a more caramelized flavor, increase the roasting time to 15 minutes.
- 2
Line a baking sheet with parchment paper. In a saucepan over medium heat, melt the butter, honey, and vanilla extract, stirring occasionally.
Tip: For a stronger honey flavor, use 200g of honey.
- 3
Remove the saucepan from the heat and stir in the velveta until melted. Add the roasted almonds and stir to combine.
Tip: For a creamier sauce, use 250g of velveta.
- 4
Pour the saucepan mixture over the marshmallows and stir until they are evenly coated.
Tip: For a more marshmallow-y texture, use 500g of marshmallows.
- 5
Melt the chopped dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: For a smoother chocolate, use 450g of dark chocolate.
- 6
Pour the melted chocolate over the marshmallow mixture and stir until combined.
Tip: For a more chocolatey flavor, use 500g of dark chocolate.
- 7
Pour the mixture onto a lined baking sheet and refrigerate for at least 2 hours or until set.
Tip: For a more set texture, refrigerate for 4 hours or overnight.
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