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Recipe of the week: toffee apple and salted pretzel rocky road


By Features Reporter


John Whaite's rocky road. Picture: Nassima Rothacker/PA
John Whaite's rocky road. Picture: Nassima Rothacker/PA

“While rocky road needs, obviously, to have a good crunch to it, it’s important that we don’t neglect chewiness and fruitiness. This is a triple threat,” stated former Great British Bake Off winner John Whaite.

“The wafers used here are those discs comprising two very thin biscuits, sandwiched together with an impossibly chewy layer of caramel – they’re sometimes sold under their Dutch name stroopwafel.”

Ingredients: (Makes 12-16)

250g dark chocolate (60-70 per cent cocoa solids), broken into chunks

100g milk chocolate, broken into chunks

125g salted butter

1tbsp golden syrup

50g mini marshmallows

100g caramel/toffee wafers (stroopwafel), roughly chopped

100g hazelnuts, roughly chopped

100g salted pretzels, roughly crushed

100g dried apple, roughly chopped

Method:

1. Line a 20cm square cake tin with baking paper.

2. Put both the chocolates, butter and the golden syrup in a medium saucepan over a medium-low heat. Stir frequently until it melts into a smooth, chocolatey pool.

3. Put all the remaining ingredients into a large mixing bowl. Pour the chocolate mixture into the mixing bowl and stir so that everything is evenly mixed and coated in the chocolate.

4. Scoop into the prepared cake tin, press down to level and refrigerate for an hour or until set solid. Cut into the desired number and sized pieces.

A Flash in the Pan by John Whaite is published by Kyle Books, priced £20. Available now.
A Flash in the Pan by John Whaite is published by Kyle Books, priced £20. Available now.


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