One of Rich’s favourite treats is rocky road, we even had the bottom tier of our wedding cake made from rocky road! So making a Christmas version would definitely be popular in our house. I cut this recipe out of Olive Magazine last Christmas but never got round to making it, so this year when I was looking through my recipes I added this one to the list. Click
The recipe can be found here. Here is my adaptation:
Unsalted butter 100g
Shortbread 300g, crumbled into chunks
Maraschino cherries 225g jar, drained and halved
White chocolate 200g
Edible red glitter and pearl balls to sprinkle, optional
Freeze dried cherries to sprinkle
Line a 20-21cm square tin with baking paper. Put the raisins in a microwavable bowl, pour over 2 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds. Leave covered, so that the Baileys soaks into the fruit.
Melt 150g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries. Spoon into the prepared tin and smooth the top. Put in the fridge for 1 hour, until firm.
Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together, sprinkling a bit little glitter and sugar balls here and there as you swirl, then sprinkle over the freeze dried cherries. Leave to set in the fridge for at least 4 hours. Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.
I couldn’t wait to taste it and it didn’t disappoint! Definitely my favourite Christmas baking recipe from this year list. Super easy to make, indulgent and delicious!
Gloverly Cupcakes 
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