Rocky road Christmas coins
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* PLUS Refrigeration Time: 60 minutes
1/2 200-g pkg
, about 20 wafers
coarsely chopped dried
coarsely chopped red
, or walnuts
, about 8 squares, chopped
, about 6 squares, chopped (optional)
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)
This recipe was voted one of the test kitchen’s favourites – so easy and yummy!