Pistachio And Cranberry Rocky Road
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1/2 cup icing sugar
- 100 g butter, diced
- 1 egg
- 3 -4 tablespoons cold water
- 500 g dark chocolate
- 50 g vegetable shortening
- 180 g marshmallows, chopped
- 1/2 - 3/4 cup raspberry flavoured cranberries
- 1/2 - 3/4 cup blueberry flavoured cranberries
- 70 g raw pistachio nuts
- Method
- Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
- Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
- Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
- Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
- Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.
flour, cocoa, icing sugar, butter, egg, cold water, vegetable shortening, marshmallows, raspberry flavoured cranberries, cranberries, pistachio nuts
Taken from www.food.com/recipe/pistachio-and-cranberry-rocky-road-136272 (may not work)