In my home, this time of the year is largely about quality time with the family. Christmas is huge highlight on the annual calendar and with a young family of my own I just love how we are creating our own new traditions to build onto the ones we have been celebrating with our extended family for as long as I can remember. One of my own personal traditions is that for the last few years I have made edible gifts for friends and family, and so far it has gone down a treat… to the point where I am now receiving “subtle” hints as early as September as to what the recipients might like to find in their edible parcels at the end of the year! Given the choice between a manic, nervous breakdown-inducing day running around a busy shopping mall or a day spent creating and packaging delicious munchibles for my loved ones and I am sure you can guess which one I prefer!
This rocky road recipe is a firm favourite on my edible gift list and in this version I have ditched the usual digestive biscuits and marshmallows in favour of some delicious and appropriately festive coloured treats. This is a no bake recipe and the ingredients make it rich, extravagant and rather special. As I write this I have just popped another two batches into the fridge to be packaged up for the chocoholics in my life. Never mind your friends and family, I am sure that Santa would not mind a block or two of this under the tree this year!
This is my last recipe for 2015 – thank you for another wonderful year! I will be back in January and wish you and your loved ones a wonderful festive season. Happy holidays and chocolate kisses!
FESTIVE ROCKY ROAD
150g shortbread biscuits
120g cream caramels / soft toffees
100g pistachio nuts, shelled
70g dried cranberries
120g butter, cubed
270g dark chocolate, broken into small blocks
3 tbsp golden syrup
icing sugar for dusting