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Rocky Road with Pistachio

A delightful twist on the classic rocky road, featuring crunchy cornflakes, nutty pistachios, and a hint of freeze-dried raspberries.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the base
  • 50 g cornflakes, crushed
  • 2 tablespoons pistachio cream
  • 0.5 teaspoon salt
  • 350 g dark chocolate Use your favorite brand
  • 20 g butter Or coconut oil for vegan option
  • 75 g pistachios, roughly chopped
  • 200 g marshmallows
For garnish
  • Extra pistachios for garnish
  • Freeze-dried raspberries or freeze-dried raspberry powder for garnish

Method
 

Preparation
  1. In a bowl, combine the crushed cornflakes, pistachio cream, and salt. Mix well.
Melting Chocolate
  1. In a double boiler, melt together the dark chocolate and butter, stirring until smooth.
Combine Ingredients
  1. Fold in the chopped pistachios and marshmallows into the melted chocolate.
Layering
  1. Spread half the chocolate mixture into a lined loaf pan, add the pistachio filling in the center, and top with the remaining chocolate mixture.
Garnishing
  1. Sprinkle extra chopped pistachios and freeze-dried raspberries on top.
Chilling
  1. Refrigerate for at least 2 hours until set.
Serving
  1. Remove from the pan, cut into squares, and enjoy!

Notes

Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness. You can experiment with different chocolate types and nuts for variations.