Rocky road Christmas coins

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PREP TIME

20 min

Makes

40 coins

* PLUS Refrigeration Time: 60 minutes
Rocky road Christmas coins

Andreas Trauttmansdorff

Ingredients

  • 1/2 200-g pkg chocolate wafers , about 20 wafers
  • 1/2 cup coarsely chopped dried apricots
  • 1/2 cup coarsely chopped red glacé cherries
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans , or walnuts
  • 225 g semi-sweet chocolate , about 8 squares, chopped
  • 168 g white chocolate , about 6 squares, chopped (optional)

Instructions

  • Pulse wafers in a food processor until finely ground. They should measure about 1 cup (250 mL). Turn into a medium-size bowl. Stir in apricots, cherries, marshmallows and pecans.
  • In a medium-size bowl, microwave semi-sweet chocolate on medium, stirring halfway through, until almost melted, 3 to 4 minutes. Remove and stir until smooth. Stir in crumb mixture.
  • Place 2 pieces of waxed paper, each about 12 inches (30 cm) long, on counter. Divide mixture in half and place on paper. Shape each into a log about 10 inches (25 cm) long and 1 1/2 inches (3.5 cm) wide. Roll up in waxed paper and place on a plate. Refrigerate until firm, at least 1 hour. Line a baking sheet or tray with waxed paper.
  • Once logs are firm, using a serrated knife, slice into 1/2-inch- (1-cm-) thick coins. In a small bowl, microwave white chocolate on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 minutes. Remove and stir until smooth. Dip one coin halfway into chocolate, then place on prepared baking sheet. Let set. Repeat with remaining coins. Store in a covered container and refrigerate up to 2 weeks.

Nutrition (per serving)

  • Calories
  • 66,
  • Protein
  • 0.6 g,
  • Carbohydrates
  • 9.7 g,
  • Fat
  • 2.9 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 15 mg.

This recipe was voted one of the test kitchen’s favourites – so easy and yummy!

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