Rocky road Christmas coins
0
- Prep Time20 min
- Total Time20 min
- Makes40 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 0.6g, Carbohydrates 9.7g, Fat 2.9g, Fibre 0.8g, Sodium 15mg.
This recipe was voted one of the test kitchen's favourites - so easy and yummy!
