Its a little hard to see the trees and slice to their best advantage. I sort of guessed the quantities because I only wanted to make 3. I didn't add the cherries or coconut to the mixture. Only used the cherry for decoration on top.
HONEYCOMB ROCKY ROAD TREES
100g packet mixed glace cherries
375g pkt nestle white melts, melted
2 x 50g nestle violet crumble bars, chopped
100g white marshmallows, quartered
3/4 cup slivered almonds, toasted
3/4 cup shredded coconut
silver cachous, for decorating (I used coloured ones)
1. Line 2 oven trays with baking paper. Reserve 8 red glace cherries, halved, for tops of trees.
2. In a large bowl, combine chocolate, violet crumble bars, marshmallows, almonds, coconut and remaining cherries. Mix well.
3. Mould mixture evenly into tree shapes on trays. Top with reserved glace cherries. Sprinkle with cachous. I used some chocolate sprinkles as well, you could use coconut, etc.. Chill 20 minutes until firm. Wrap in cellophane and tie with ribbon as a gift -- my idea to use as centrepieces on a plate filled with slices.
HAZELNUT FUDGE SHORTBREAD
250g butter, chopped
1/2 cup caster sugar
1 tsp vanilla essence
2 cups plain flour, sifted
1 cup rice flour, sifted
1 tspn water
400g can sweetened condensed milk
1/4 cup golden syrup
Extra 75g butter
1/4 cup brown sugar
125g hazelnuts, roasted, chopped roughly
500g white chocolate melts
1. Preheat oven 180 C. Line a 20 x 30cm lamington tin with baking paper. Process butter, sugar, vanilla essence and sifted flours in a food processor (I did it by hand) until mixture resembles breadcrumbs. With motor running add water and process until mixture begins to form a ball. Knead on a floured surface until smooth.
2. Use the side of a heavy-based flour-dusted glass or rolling pin and roll dough evenly into the base of a tin. Bake for 15-20 mins. Remove from oven and allow to cool.
3. Place condensed milk, syrup, butter and brown sugar ina saucepan over a medium low heat and cook gently for 8-10 minutes or until it thickens. Do not allow to boil. Stir through the nuts.
4. Pour mixture over the shortbread base and bake for a further 10mins or until golden and set. Remove from oven and allow to cool. melt chocolate in a heatproof bowl over a saucepan of simmering water until smooth.
5. Use a flat bladed knife to spread chocolate over filling. Stand to cool. Cut into squares.
I made a mixture of icing sugar, a few melted chocolate buds and a little boiling water - I find that the full chocolate top is hard to cut up.
It says to keep for up to one week in the fridge. I am going to freeze mine and just remove as needed.
