The Musette: white chocolate, cinnamon and apple rocky road

Winner of Great British Bake Off in 2015, Nadiya Hussain is now a familiar figure on cookery and food related programmes on British screens. When I saw her prepare this recipe I knew immediately that the sons of some friends would love this, particularly with my teeny, tiny tweaks. I was not mistaken. But then hands up who doesn’t love rocky road? Exactly, no one.

Aside from my friends’ sons, I also made these for my beloved’s niece and her friends to eat after they’d completed the recent Nice-Cannes Marathon. They were well received.

Ingredients (makes 15 bars)

  • 200g (7oz) white chocolate chips or chopped block of white chocolate
  • 2 tbsp Grade A maple syrup/golden syrup/date syrup
  • 130g (4½oz) unsalted butter, plus extra for greasing the dish
  • pinch sea salt
  • 1/2 tsp ground cinnamon
  • 200g (7oz) cinnamon (Speculoos) biscuits
  • 100g (3½oz) white (preferably) mini marshmallows (if you can only find large ones, use scissors to chop them into small pieces)
  • 100g (3½oz) dried apple rings, chopped into small pieces
  • 50g (1¾oz) fat juicy raisins
  • 1 tbsp rum (optional)
  • 1 tbsp icing (confectioner’s) sugar for dusting

Method

1. Lightly grease the inside of a 23cm (9″) square baking tin with butter. Line the base and sides of the tin with greaseproof (parchment) paper or cling film (plastic wrap).

2. Gently melt the chocolate, syrup and butter in either a bain marie (heatproof bowl over saucepan with small amount of just simmering water) or microwave on low heat in 30 sec bursts.

3. Stir contents and as soon as the mixture is smooth and liquid, take off the heat and allow to cool for about 10 minutes.

4. Add the salt and cinnamon to the mixture. Warm the raisins in the rum in microwave on high for 30 secs.

5. Roughly crush the biscuits by putting them into a freezer bag and bashing them with a rolling pin – hugely satisfying! Empty the contents of the bag into the chocolate mixture and give it a good stir.

6. Add the marshmallows, apples and raisins and stir until everything is well coated.

7. Pour the mixture into the prepared tin and use the back of a spoon to flatten and level it, not forgetting to press it well into the corners.

8. Put the tin into the fridge and leave it for at least 1 hour, or until set, before taking it out of the tin, dusting with icing sugar and cutting it up into 15 bars.

9. The bars can be stored in the fridge for a couple of weeks but they won’t last that long – trust me!

 Sheree’s Handy Hints

1. If the chcocolate is too hot when the marshmallows are added, you will get into a sticky mess, so make sure you allow the chocolate to cool for 10 minutes.

2. Heating the rum on high in the microwave eliminates the alcohol but can be replaced with a tablespoon of hot water if you prefer. This makes the dried fruit juicier.

3. If you don’t use cinnamon biscuits (Speculoos), add another 1/2 tsp of ground cinnamon to compensate.