Dark Chocolate Miso Rocky Road

This no-bake Dark Chocolate Miso Rocky Road is made of dried fruit, crunchy cookies and pecans covered in rich dark chocolate with butter and miso. It works wonderfully with any dried fruit, nut or cookie. Feel free to make substitutions! 

A couple of months ago, I was visiting a dear friend and she gave me a brand-new cookbook, Dominique’s Kitchen. The author had won the honor of being published after competing on Jamie Oliver’s 2022 show, The Great Cookbook Challenge. As the show’s blurb says, “Jamie Oliver and Penguin Books team up to find the next big cookbook author, as cooks compete to impress the judges for a one-of-a-kind publishing deal.”

Imagine being offered the potential opportunity to have your cookbook published by such a large and prestigious publishing company! So much more pressure than The Great British Bake-off where all they get for sure is a cake stand. (Many do end up publishing cookbooks but it’s not guaranteed.)

I had watched a few episodes but somehow missed the final. The cook who won, Dominique Woolf, trained at Leith's School of Food and Wine. According to Amazon, she’s a food writer, entrepreneur and home cook to her young family.

All I can say it that we have thoroughly enjoyed cooking several recipes from Dominique’s Kitchen and this recipe is adapted from one of hers. 

Dark Chocolate Miso Rocky Road

This recipe is a great use of any stale cookies you might have in the cupboard. In fact, that’s why I made this the first time. While cleaning out the snack bin, I came across some milk chocolate Hobnobs that were past their best. They were perfect for rocky road though! I’ll never throw stale cookies away again and you shouldn’t either.

Ingredients

7 oz or 200g 70% cocoa dark chocolate

1/3 cup or 75g unsalted butter

3 tablespoons golden syrup (or honey)

1 tablespoon miso paste

10 Hobnobs (or your favorite crunchy cookie)

3 1/2 oz or 100g dried fruit, chopped if large (I used a mix of strawberries and cherries I had dehydrated myself)

3 1/2 oz or 100g pecans

Method

Line a 9x9 in or 23x23cm baking pan with baking parchment.

In a large skillet, toast the pecans over a medium heat, shaking the pan frequently so that they don’t burn. 

Roughly chop the pecans with a sharp knife. 

In a large bowl break up the Hobnobs or your chosen cookie, and stir in the chopped pecans and dried fruit. 

Put the chocolate, butter, golden syrup and miso paste in a microwavable bowl. 

Heat in the microwave on medium for one minute. Stir well and heat again for 30 seconds and stir again. Repeat until everything is melted and well combined.

Pour the melted chocolate mixture into the dry ingredients and stir to combine.

Tip the whole lot into your prepared baking pan and spread it out to the edges.  

Cover with cling film and press the mixture down. Put the pan in the refrigerator to set. 

Once set, slide the baking parchment on to a cutting board and cut the rocky road into squares. Store chilled if you live someplace warm.

Enjoy!   

It's Sunday FunDay so today my blogger friends and I are sharing candy recipes. Many thanks to our host, Karen of Karen's Kitchen Stories. Check out the links below. 

• Chocolate Brigadeiros by Karen's Kitchen Stories
• Chocolate Medallions by Mayuri's Jakoni
• Dark Chocolate Miso Rocky Road by Food Lust People Love
• Honeycomb Toffee by Amy's Cooking Adventures
• Honeycomb Candy by A Day in the Life on the Farm
• Milk Cream by Sneha's Recipe
• Snowberry Torrone by Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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