Reese’s Rocky Roads

It’s pretty ironic when you name your blog Always Make Thyme, and then neglect it for over a year due to lack of time, isn’t it? Life was somewhat less hectic when I set up this website a few years back, but since then a lot has changed making blogging a little more challenging to fit into my schedule. A break was well needed, but I’m pretty excited to finally be back.

I thought I’d kick things off with one of my favourite new recipes. I’ve probably mentioned in the past how much I love chocolate and peanut butter (and quite possibly every other kind of food), so this feels like a good place to begin.

After making the trendy Biscoff rocky roads a while back with the help of Biscoff spread, I wondered why I’d seen no such craze over Reese’s peanut butter spread. For me it’s on a similar level to Biscoff spread, and generally I can consume a fair amount more before I’m sick. Always a winner in my books. With all this considered, I thought it was about time a celebration of Reese’s happened. And what better than in rocky road form?

Reese's Rocky Roads

Ingredients:

(Makes a lot!)

200g Reese’s peanut butter spread
200g good quality dark chocolate
100g good quality milk chocolate
175g Reese’s mini peanut butter cups – half chopped
100g mini marshmallows
100g chopped peanuts
50g unsalted butter
Smooth peanut butter for drizzling

Method:

  1. Begin by lining a baking tin with greaseproof paper, and then set to one side.
  2. Place a large heatproof bowl over a pan of simmering water and gently melt all the chocolate and butter together. Once melted, remove from the heat and set to one side allowing to cool slightly.
  3. Scoop the Reese’s spread into a microwavable bowl and pop in the microwave until slightly melted.
  4. Mix the melted chocolate and butter mixture with the melted Reese’s spread in a large bowl. Throw in all the peanut butter cups, marshmallows and peanuts, mix well and pour into the lined baking tin.
  5. Melt some peanut butter in a microwavable bowl and then drizzle the melted peanut butter over the rocky road mixture. Pop in the fridge until set.
  6. When set, remove from the fridge and cut into bite-sized pieces.

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