Oh heck, who am I fooling. Its candy. Pure and simple, but what a way to go.  Rocky Road is a confection that has always been a favorite of the royal family. It is especially popular at this time of year when there is lots of chocolate about.

This is a recipe I adapted from a page called Taming Twins.  I cut the recipe in half as I did not need a large pan of this around tempting me.  

It does make for great gifting however, and if Christmas is Love (and I believe it is) this is a beautiful and very delicious way to show it!

 

You will need about 1 1/2 chocolate oranges for this recipe. There will be no problem disposing of the unused half orange, I promise.  I was surprised at how many different varieties there are available to use now.  I used the traditional orange flavored chocolate orange.  I am a traditionalist at heart.

I used chocolate chips (semi-sweet and white) for the other bits of chocolate.  You need plain digestive biscuits/cookies.  Here in Canada, they are Christie Peek Freen's brand. If you cannot get them you can use broken up graham crackers in their place, or any plain biscuit really. Social T's are also very nice as are Maria biscuits.

You could use colored mini marshmallows to add even more interest to the mix, but I only had white ones.  In the U.K. they come in white and pink. Here you can get them in orange, pink, green and white. Any kind of mini marshmallow will do.

My cake sprinkles/decorations came from Sweetapolita.   I thought they added a lovely festive touch and sparkle.

HOW TO MAKE CHOCOLATE ORANGE ROCKY ROAD

This is a very simple confectionary to make.  If you can operate a microwave oven, then you have this in the bag! (Alternately the chocolate, etc. can be melted in a bowl over a pan of simmering water.)

Butter a 9 by 5-inch loaf tin or baking dish and line with baking paper. Set aside.

Measure the butter, semi-sweet chocolate, broken up chocolate orange and golden syrup in a microwave-proof mixing bowl.

Microwave for 30 seconds. Give it a stir and then microwave for 15 to 20 seconds longer until everything can be whisked together into a smooth amalgamation. Set aside for a few minutes to cool slightly. (You don't want any of the stir ins to melt when you add them.)

 

Add the broken chocolate orange pieces, marshmallows and broken digestive biscuits giving everything a good stir together. Press firmly into the prepared baking dish using a spatula.

Melt the white chocolate chips according to package directions. (Go with caution as it can seize up very quickly. I microwave it for about 20 seconds, stir and then microwave for about 10 seconds longer.)

 

Drizzle this over top of the chocolate mixture in the baking dish and spread it out to cover the base.

Arrange the remaining orange slices over top and sprinkle on some decorative sprinkles to make it real pretty.

Place in the refrigerator to set for at least 3 hours. When set, remove from the pan and use a sharp knife to cut into squares for serving.

 

Rocky road is one of those deliciously indulgent holiday treats that everyone loves. This is a fabulously tasty version. I love its ease of preparation, and the flavors and texture are simply fabulous.

The cake sprinkles on top are entirely optional, but they do add a lovely festive flair! I took half of these over to my next-door neighbor Sheila.  I was quite happy to do so.  We had a little chin wag while I was there.  She always loves to have company and if you come bearing something delicious to eat, well, so much the better!

 

Here are a few other confectionary type of Christmas goodies to pop onto the Christmas goodie trays!  Both are old family favorites!

FOOLPROOF CHOCOLATE FUDGE - This fudge is pretty much failure proof. It turns out perfectly every time.  Simply stir some simple ingredients together and then pour into a square pan or do as I did and turn it into a pretty wreath shape for the holidays, decorating it with candied cherries. Everyone always loves this delicious, smooth, creamy chocolate fudge. Walnuts are optional!

MOTHER'S PEANUT BUTTER FUDGE - It would not have been Christmas in our house when I was growing up without my mother making this delicious peanut butter fudge. It is creamy and peanut buttery.  She never really measured anything to make it.  I had to watch her make it one time and carefully write down the measurements so that I could replicate it.  Everyone always loves this delicious peanut butter and brown sugar fudge as well!  Its fabulous!

RECIPE HERE

Yield: 8 servings

Author: Marie Rayner

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Chocolate Orange Rocky Road (small batch)

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Rocky road is a simple, no bake treat, that goes together very easily and that is very popular. This recipe uses Chocolate Oranges which are so common at this time of year for a very festive version. This is a small batch recipe. Simply double the quantities to make more servings. I guarantee this will be one of the most popular Christmas treats on the cookie tray!

Ingredients

For the chocolate base:

• 1/3 cup (75g) butter
• 2/3 cup (125g) semi-sweet chocolate chips
• 1/2 (78g) of a Terry's Chocolate Orange, broken up
• 2 TBS Golden syrup (can use light corn syrup)

Stir ins:

• 2 cups (100g) mini marshmallows
• 8 plain digestive biscuits (75g) broken up coarsley
• 1/4 of a chocolate orange, broken into bits (39g)

To top:

• generous 1/2 cup (100g) white chocolate, chopped or white chocolate chips
• six chocolate orange slices
• Holiday sprinkles

Instructions

1. Butter a 9 by 5-inch loaf tin or baking dish and line with baking paper. Set aside.
2. Measure the butter, semi-sweet chocolate, broken up chocolate orange and golden syrup in a microwave-proof mixing bowl.
3. Microwave for 30 seconds. Give it a stir and then microwave for 15 to 20 seconds longer until everything can be whisked together into a smooth amalgamation. Set aside for a few minutes to cool slightly. (You don't want any of the stir ins to melt when you add them.)
4. Add the broken chocolate orange pieces, marshmallows and broken digestive biscuits giving everything a good stir together. Press firmly into the prepared baking dish using a spatula.
5. Melt the white chocolate chips according to package directions. (Go with caution as it can seize up very quickly. I microwave it for about 20 seconds, stir and then microwave for about 10 seconds longer.)
6. Drizzle this over top of the chocolate mixture in the baking dish and spread it out to cover the base.
7. Arrange the remaining orange slices over top and sprinkle on some decorative sprinkles to make it real pretty.
8. Place in the refrigerator to set for at least 3 hours.
9. When set, remove from the pan and use a sharp knife to cut into squares for serving.

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EASY PUMPKIN PIE - Homemade pumpkin pies are really delicious and this one is such an easy one to make. If you can whisk things together, you can make this pie! One thing I love about this recipe is that it makes a very manageable (size wise) pie. I also tell you how to make your own pumpkin puree should you be so inclined.

MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie.  Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!

MOM'S BEST APPLE PIE - Everyone always thinks their mom makes the best apple pie.  This is a very good pie, with a beautiful flaky crust and an abundant filling. You can also make this delicious pie ahead and freeze it, ready to pull out and reheat on the day. Perfect served warm with a scoop of ice cream and a nice wedge of cheddar cheese! 

APPLE BUTTER PIE - A most delicious alternative to pumpkin pie with plenty of apple flavor and a rich silky indulgent texture. You can use purchased spiced apple butter to make this or make your own apple butter from scratch. (Very simply done.) Either way it is one very delicious pie!  Beautiful served with a dollop of whipped cream on top!

BEST BUTTERSCOTCH PIE - My ex-mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake!  And who could blame him? Its fabulously tasty! 

DUTCH APPLE PIE - A delicious pie from my Big Blue Binder, with a rich apple filling, topped with a beautiful buttery sweet crumble topping. Fabulously tasty served, cut into thick wedges along with a scoop of vanilla ice cream on top or a nice dollop of freshly whipped cream. If you are in the UK you might even enjoy it with a dollop of clotted cream! 

CREAM & CRUMB SCHNITZ PIE - A delicious apple pie which hails from Mennonite country. With a rich sour cream and apple crumb filling, and a sweet buttery crumb topping. This is my all-time favorite apple pie. So delicious you will want to lick your plate after.  Of course, it is delicious just as is but a dollop of cream on top is a welcome addition!

RAISIN & SOUR CREAM MERINGUE PIE - Crisp pastry crust filled with a lush creamy sour cream filling, dappled with sweet plump raisins.  Topped with a pile of sweet fluffy meringue. Its best to let it chill and set up prior to cutting into wedges to serve. I simply could not wait. Its fabulously delicious! 

QUEBECOISE SUGAR CREAM PIE - It's an old family tradition. Rich almost caramel like filling sandwiched between two flaky crusts, baked to perfection. So rich and sweet you only want a small sliver of this one to enjoy and enjoy it you will. This is a pie you will find yourself getting up in the middle of the night to enjoy!

CLASSIC LEMON MERINGUE PIE - With its crisp crust and quivering mouth-puckering tart lemon filling, not to mention its sweet meringue topping, this is everyone's favorite pie. Of all the pies, this is the one I would choose over all of the others.  I don't think I am alone in that! This is the perfect Lemon pie!

So, there you have it, my top ten, and by no means all of my favorites. I am a pie lover from way back and there are a multitude of pie recipes on here.  If you are not seeing something that you like, or if there is something else you are looking for, why not shoot me a message below and I will do my best to dig it up for you! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

If you recall a few weeks back, I made some delicious apple butter. I had in mind to bake this particular pie.  I couldn't find apple butter anywhere in the shops and so I decided to grab the bull by the horns and make my own.

I was really pleased with how it turned out.  I did not spice it. I wanted to wait and spice it when I went to make the pie.

The pie recipe itself was adapted from one I found in the baking book, Pie Academy by Ken Haedrich I have always loved Ken's baking books. I am slowly acquiring them one at a time. This one was a gift from a friend.

 

 

 

 

 

 

 

 

Here are a few more delicious options for your Thanksgiving or Christmas pies:

Yield: 8-10

Author: Marie Rayner

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Apple Butter Pie

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This pie is a great choice for a Thanksgiving or holiday pie. With a texture similar to Pumpkin pie, it makes a great option for those who are not fond of pumpkin. Rich, smooth and well spiced.

IngredientsUSMetric

• 1 partially baked 9-inch single crust pie shell
• 3 large free-range eggs, at room temperature
• 1/2 cup (100g) sugar
• 1 3/4 cups (about 435g) Spiced apple butter (see note)
• 1/3 cup (80ml) half and half cream (single cream)
• 1/4 tsp salt
• 1 TBS fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp vanilla extract
• 4 TBS butter, melted

To serve:

• whipped cream

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Place your pie shell onto a baking sheet.
2. Whisk the eggs and sugar together in a bowl until well combined, using an electric mixer.
3. Add the apple butter, cream, salt, lemon juice and zest. Beat together until smooth.
4. Beat in the melted butter and vanilla. Pour into the pie shell.
5. Bake in the preheated oven for 15 minutes. Reduce the heat to 350*F/180*C/ gas mark 4, and bake for a further 25 to 30 minutes longer.
6. The sides will have begun to puff and the filling will be set. The center will probably still look a little glossy.
7. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 2 hours prior to serving.
8. Cut into wedges to serve.  Delicious served with a dollop of whipped cream on top. Refrigerate any leftovers.

Notes

You can make your own spiced apple butter for this recipe. See my recipe here for a basic small batch apple butter, which makes just enough for the pie. It is not a spiced apple butter so you will need to add 1/2 tsp of cinnamon and 1/4 tsp each of nutmeg and ground cloves to the pie. Taste and add more if you want it spicier.

If purchasing apple butter for the pie, note that they can vary greatly by brand in both sweetness and spice. Taste to see if it is as you like. It is very simple to add a bit more sugar and spice, whisking in as needed.

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