Snowy Road

For fans of Rocky Road and easy baking everywhere, here’s my Christmas version of this luscious treat. Perfect for wrapping up and giving as Xmas gifts, you can make it now and it’ll keep for either a month in the freezer or a week in an airtight container – as long as no-one knows it’s there! Happy Christmas everyone :D

 

Snowy Road

Snowy Road

Timings: Start to finish – 2 1/2 hours, including 2 hours chilling

 

Ingredients:

200g milk chocolate 

200g dark chocolate - 70% cocoa solids works best for this

125g  butter

3tbsp golden syrup - I’m usually quite generous with these, so rounded tbsps if you can do them with something so runny!

75g  pitted dates

75g dried cranberries

1/2 tsp ground cinnamon

200g Lebkuchen – If you’ve not come across these before, they’re German iced or chocolate covered Christmas gingerbread biscuits and are best bought from European style supermarkets like Lidl and Aldi. I’ve made the recipe with both a single variety of Lebkuchen and a multipack, as in the the pictures below.

Lebkuchen

Lebkuchen

1tbsp icing sugar

 

For this recipe you will also need:

small baking tin

rectangle of baking parchment to line your baking tin

large mixing bowl

wooden spoon

microwave or saucepan

scales

small sharp knife

chopping board or mat

large sharp knife

sieve or tea strainer

 

Method:

1. Before you start, prepare the baking tin by cutting a piece of baking parchment that’s large enough to cover the base and most of the way up the sides. Make a slit diagonally from each corner towards the centre that’s about the same length as the depth as the tin. If the parchment’s a bit springy, screw it up tightly in a ball, then flatten it out and start again. Grease your tin to stick the parchment to the bottom and sides of the tin.

Line the tin

Line the tin

 

 

 

 

 

 

 

2. Break up the dark and milk chocolate into squares and put into your large mixing bowl. Cut the butter to slightly larger pieces, as they’ll melt more quickly.

Chop up the butter and chocolate

Chop up the butter and chocolate

 

 

 

 

 

 

 

 

3. Melt in the microwave or over a pan of simmering water. If you’re using the microwave, my top tip is to not be tempted to melt in chunks of more than 30 seconds to begin with and 10 seconds towards the end. Stir between each ‘cook’. If you’re melting over a pan of simmering water, make sure the water isn’t touching the bottom of the bowl and keep stirring!

Melt and stir until smooth

Melt and stir until smooth

 

 

 

 

 

 

 

4. Stir in the golden syrup and cinnamon. Chop the dates and stir through the chocolate mix with the cranberries until everything is really well combined.

Stir in the cranberries and dates

Stir in the cranberries and dates

 

 

 

 

 

 

 

 

5. Chop up the Lebkuchen into mini bite sized pieces. For the biscuits pictured at the top of the page, I split each one into 4 or 5 pieces.

Break up the Lebkuchen

Break up the Lebkuchen

 

 

 

 

 

 

 

6. Stir the Lebkuchen pieces into the chocolate mix carefully. You want them to be evenly distributed but for them to not break up any further. It may seem like you’ve not got enough chocolate mix for the amount of Lebkuchen but it will work out, trust me!

Stir in the Lebkuchen

Stir in the Lebkuchen

 

 

 

 

 

 

 

7. Now pour the whole mixture into the tin and level it off with your wooden spoon or a silicone spatula. Make sure that you push the mixture into the corners.

Smooth the mixture down into the tin

Smooth the mixture down into the tin

 

 

 

 

 

 

 

 

8. Leave to set in the fridge for 2 hours at least or overnight, then remove from the tray, peel the baking parchment off the bottom and cut into squares with your large sharp knife. It may be quite hard to cut at first but will soften up as you keep it in an airtight container out of the fridge.

Cut into squares

Cut into squares

 

 

 

 

 

 

 

9. As you cut each piece, create the snow by dusting them with a little icing sugar through a sieve or tea strainer. Serve immediately.

Enjoy!

Enjoy!

 

Notes:

  • Snowy Road needs to be kept in an airtight container and will keep for a week but rarely lasts that long here!
  • If you want to freeze them, wrap the block up whole at the end of Step 4 in cling film before cutting. Wrap tightly in 2 or 3 layers of clingfilm followed by a layer of aluminium foil. and pop it in the freezer.
  • These treats are more suited to adults than children, due to their rich nature – and I’m not just saying that! As always, please use your own judgement as to whether you think your child can cope with items which could be a choking hazard.

©Kathryn Stanley 2013

 

 

About Kathryn

Leave A Comment...