White Chocolate Rocky Road

Instructions

1. 1

   Melt the white chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to burn the chocolate.

2. 2

   In a separate bowl, whip the marshmallows with a hand mixer or whisk until light and fluffy.

   Tip: Use a stand mixer if possible to save time.

3. 3

   In a separate saucepan, melt the unsalted butter over low heat and add the granulated sugar, stirring until combined.

   Tip: Use a heavy-bottomed saucepan to prevent burning.

4. 4

   Bring the sugar mixture to a simmer and cook for 2-3 minutes, or until the mixture reaches 150°C on a candy thermometer.

   Tip: Avoid overcooking the sugar.

5. 5

   Remove the sugar mixture from the heat and stir in the vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   In a large bowl, combine the melted white chocolate, whipped marshmallows, and chopped almonds.

   Tip: Use a spatula to scrape down the sides of the bowl.

7. 7

   Add the chopped dark chocolate and stir until combined.

   Tip: Use a fork to break up any large chocolate chunks.

8. 8

   Pour the mixture into a greased 20x20cm baking dish.

   Tip: Use a spatula to spread the mixture evenly.

9. 9

   Refrigerate the mixture for at least 2 hours, or until set.

   Tip: Use a sharp knife to cut the mixture into bars.

10. 10

    Dust the bars with powdered sugar and serve.

    Tip: Optional: sprinkle with flaky sea salt for added flavor.