Persian Rocky Road

4.80 from 10 votes

Pistachios, almonds, coconut, turkish delight and rose petals are added to marshmallows and chocolate to create this pretty Persian Rocky Road.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 198kcal

Author: Libby Hakim

Ingredients

280 grams marshmallows
40 grams toasted coconut chips
80 grams pistachios
100 grams flaked almonds
200 grams turkish delight
¼ cup rose petals or rose tea (separate petals from stems if using tea and use only the petals)
360 grams milk chocolate

Instructions

Roughly chop marshmallows and turkish delight.
Set aside the chocolate and rose petals. Also take ¼ 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 ¼ 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.

Notes

Storing: Store your Rocky Road in an airtight container in the fridge for up to a few weeks.

Freezing: Not suitable for freezing.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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