Too hot to turn on the oven? Caramel Crunch Rocky Road, a multi-layered no-bake sweet will hit the spot. It’s from Nadiya Bakes by Nadiya Hussain, host of the popular Netflix series of the same name and past winner of The Great British Bake Off. “There are very few rules where rocky road is concerned,” she says, “but it must be chewy, crunchy, gooey and, of course, contain lots of chocolate.” Mission accomplished!
[Adapted from Nadiya Bakes by Nadiya Hussain. Copyright © 2020 by Nadiya Hussain. Photographs copyright © 2020 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.]
Caramel Crunch Rocky Road
- Butter, for greasing pan
- ½ cup (1 stick) unsalted butter, divided, plus extra for greasing pan
- 8–9 (1¾-oz) pkgs caramel-filled chocolates (such as Munchies or Rolo)
- 5¼ oz dark chocolate, chopped or chips
- 4 Tbsp golden syrup (such as Lyle’s) or light corn syrup, divided
- 2½ oz thin, crunchy Italian-style breadsticks, lightly broken
- 1 cup pistachios, roughly chopped
- Pinch of flaky sea salt
- 5¼ oz white chocolate, chopped or chips
- Scant ½ cup dried cherries and/or berries
- ½ cup dried apricots, chopped
Line an 11-by-7-inch baking dish or an 8-inch-square cake pan with parchment paper. Lightly grease with butter.
Line bottom of pan snugly with caramel-filled chocolates in a single layer. (It’s okay to have some gaps; when you put on the next layer, it seeps through to hold it together.)
In a medium microwave-safe bowl, combine dark chocolate, ¼ cup butter and 2 Tbsp golden syrup. Microwave 1 minute. Stir until mixture is smooth. Let cool 10 minutes. Stir in breadsticks until well coated. Spread evenly on top of caramel-filled chocolates. Sprinkle with pistachios. Use back of a spoon to pat mixture down. Sprinkle with a generous pinch of flaky sea salt. Refrigerate 30 minutes.
In a medium microwave-safe bowl, combine white chocolate, remaining ¼ cup butter and 2 Tbsp golden syrup. Microwave 1 minute. Stir until mixture is smooth. If it looks like it’s starting to separate, add a little hot water one spoonful at a time, mixing after each addition until smooth and glossy. Stir in cherries and/or berries and apricots; mix well.
Remove pan from fridge. Add white layer, spreading evenly. Refrigerate 3–4 hours or until set. Carefully invert from pan; cut into 12 pieces. Refrigerate until ready to eat.