No one will be able to resist this easy-to-make gluten-free rocky road, packed with gluten-free chocolate and fruity biscuit bars.
Apart from a little melting, there’s no cooking involved in this quick recipe, so it’s very easy to make. It only takes 20 mins of preparation, but you will still need at least two hours to let it set. This recipe also requires gluten-free products, such as chocolate chip cookies and mini marshmallows. This makes it a bit more expensive to make than regular rocky road, but it's worth it to get a gluten-free treat. This recipe makes 12 bars, though in fact you can make the portions as big or as small as you like. This makes a great treat for a bake sale as everyone can have some of it.
- 100g unsalted butter
- 225g plain chocolate chips
- 250g gluten-free chocolate chip cookies
- 150g raisins or sultanas
- 150g gluten-free mini marshmallows
- Icing sugar to dust
- Line a 30 x 20cm rectangular cake tin with a double layer of cling film. Put the butter and chocolate chips in a saucepan and put over a very low heat. Melt very gently, stirring occasionally.
- Crush 175g cookies very finely, and lightly crush the remainder into small pieces, then place both in a large bowl and mix in the raisins or sultanas and mini marshmallows.
- Pour the melted chocolate and butter over the biscuit mixture and stir well to make sure everything is coated. Transfer to the prepared tin, press down with the back of a spoon and chill for 2 hrs until set.
- To serve, carefully pull out the biscuit mixture from the tin using the cling film to help you, then discard. Cut into triangular pieces or bars as liked, and dust with a little icing sugar before serving.
Top tip for making gluten-free rocky road
You can customise this recipe to suit all tastes: for a very sweet tooth, use milk or white chocolate. Replace the raisins with chopped dried apricot, dried cranberries or chopped glacé cherries.
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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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