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Salted Coffee, Pecan and Lime Rocky Road
Servings
Squares
Ingredients
Servings
Squares
Ingredients
Instructions
  1. Heat the oven to 175C (165C fan) / 365F / gas 4½ and line the base and sides of a 20cm square tin with baking paper.
  2. Put the biscuits in a zip-lock bag and use a rolling pin to crush them into small pieces. Tip into a bowl with all the other crumble ingredients and mix to combine. Transfer to an oven tray lined with greaseproof paper, spread evenly and bake in the preheated oven or the baking oven of the Aga for 15-20 minutes, stirring once, then leave to cool completely.
  3. Meanwhile, put the chocolates, butter, syrup and coffee in a heatproof bowl and set it over a medium saucepan of barely simmering water on a medium heat (make sure the water doesn’t come into contact with the base). Or alternatively leave on the back of the Aga. Leave to melt, stirring occasionally, then leave to cool for 15 minutes.
  4. Put the lime zest, marshmallows, crumble and melted chocolate mix in a large bowl and stir to combine. Transfer to the lined tin and press down to even it out. Sprinkle all over with a small pinch of flaked salt and the extra zest, then refrigerate to set: at least four hours or overnight. To serve, cut into 25 squares.
Recipe Notes

I make double, cut into squares and then freeze the what we are not eating in bags and it is delicious eaten cold from the freezer.

It seems like quite a lot of salt but use what the recipe says as it comes through at the end and is really good.

Recipe from Ottolenghi's Guardian Column June 2019

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