Potato Chip Rocky Road. Crispy potato chips, crushed biscuits, salted peanuts and dried cranberries are all smothered in melted chocolate to make the most outrageous treat! Because sometimes (often) we all need a bit of indulgence.
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| Potato Chip Rocky Road |
Earlier this month, I did a sponsored post on Instagram for a new brand of potato chips. The brand is trying to position themselves as a healthier snack, suitable for people with dietary requirements - low FODMAP, gluten free, no artificial colours or flavours, free of eggs and nuts - and of course I used them in the least healthy or dietary-requirement-friendly way possible. Whoops. (There was no obligation for me to write about them on my blog - I'm just mentioning this to explain this recipe came about).
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| Potato Chip Rocky Road |
The idea of putting crispy potato chips in Rocky Road was vaguely inspired by Christina Tosi's famous Compost Cookies, from Momofuku Milk Bar in New York, which are full of unexpected ingredients like potato chips and pretzels. I used a mix of milk and dark chocolate as the base, and in addition to the potato chips, I added some of my favourite ingredients as mix-ins - roasted salted peanuts and Malt O Milk biscuits. At this point, I started to think that my Rocky Road might be getting too brown, too salty, too one note - and that some sweet fruitiness needed to be thrown in the mix. (Literally). I know marshmallows are typical in Rocky Road, but I just don't like them that much. Sandra suggested some dried cranberries, and they fit the bill nicely.
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| Potato Chip Rocky Road Ingredients |
So, this is very easy to make - just melt the chocolates with some butter and golden syrup, crush and stir in your mix-ins, then spread it into a foil-lined tray and refrigerate until firm. Chop into chunks to serve.
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| Potato Chip Rocky Road |
Oh my gosh, the Rocky Road was so good! Not just as a novelty recipe, but deliciously, genuinely good! It has a fantastic balance between salty and sweet. At first I thought the dried cranberries might give it too much of an adult flavour, but the sweet-tart flavour of the cranberries really balanced it out well. I love all the different textures - crunchy, chewy, melty - and the potato chips really make them moreish. It's hard to stop at one piece.
Sliced into skinny wedges, they look like (the far more sophisticated) panforte, but little squares (or indeed, any shape) are great too. I like these with a strong coffee as an afternoon pick-me-up, but they'd also be fabulous as picnic fare or for maybe even for parties (hopefully soon!). They last really well in the fridge too; even after a couple of weeks the remaining pieces I had were still crisp and delicious.
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| Potato Chip Rocky Road |
Enjoy!
Potato Chip Rocky RoadA Recipe by Sarah CooksIngredients50 grams dark chocolate150 grams milk chocolate60 grams butter2 tablespoons golden syrup90 grams (1/2 cup) salted peanuts50 grams (1/2 cup) crushed malt o milk biscuits (or similar sweet biscuit)40 grams (1/4 cup) dried cranberries50 grams roughly crushed plain potato chipsMethodLine a 20cm round tin with foil.Place the dark and milk chocolates, the butter, and golden syrup in a heavy based saucepan. Heat over a low heat, stirring occasionally, until melted and combined.Add the salted peanuts, crushed biscuits, cranberries and potato chips. Stir until all the add-ins are distributed evenly through the chocolate mixture.Scrape the mixture into the prepared tin, and spread out evenly with a spatula. Refrigerate for 4 hours or until completely set.Chop into chunks to serve.Makes 1 x 20cm round piece of rocky road
Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog
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4 comments
That's look delicious
ReplyDeleteThanks so much!
DeleteDi is excited by the existence of these FODMAP friendly chips!
ReplyDeleteThey're really good and don't taste like they're made for dietary requirements if that makes sense :)
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