Summer Pistachio Rocky Road Delight
This delightful Dubai-inspired Rocky Road is surprisingly simple to make and packed with wholesome pistachios and dark chocolate goodness – a perfect easy summer treat!
Equipment
- Large skillet
- 9x13-inch baking pan
- Parchment Paper
- Large Bowls
- Spatula
Ingredients
Pastry
- 6 ounces kataifi pastry (about 2 cups loosely packed)
- 5 tablespoons unsalted butter chopped
Rocky Road Mixture
- 25 ounces dark chocolate (around 70% cocoa), chopped or use chocolate chips
- 14 ounces mini marshmallows (about 8-9 cups)
- 10.5 ounces traditional Turkish delight cut into 3/4-inch squares
Flavorings & Decoration
- 3/4 cup pistachio spread
- 2 teaspoons tahini
- Pistachio slivers for decoration
Instructions
- Gently take your kataifi pastry out of its package and let it sit on your counter for about 2 hours. This makes it nice and flexible, easy to work with.
- Lightly grease a 9x13-inch baking pan. Line the bottom and sides with parchment paper, making sure the paper extends a little over the edges – this will make lifting it out super easy!
- In a large bowl, use your hands to gently pull apart the kataifi pastry, separating the strands. Then, roughly cut it into 1-2 inch pieces. Melt the butter in a large skillet over medium heat. Add the pastry and toss it around until it's fully coated. Cook, stirring frequently, for about 15 minutes, or until it's beautifully golden brown and crispy. Transfer it to a large tray to cool down a bit.
- Once cooled, place the toasted kataifi in a large bowl. Add the creamy pistachio spread and tahini. Toss everything together until the pastry is wonderfully coated and fragrant.
- Set a medium heatproof bowl over a saucepan of gently simmering water (make sure the bottom of the bowl doesn't touch the water). Add your chopped dark chocolate and stir occasionally until it's completely smooth and melted. Remove from the heat.
- In a separate large heatproof bowl, combine the fluffy marshmallows and the sweet Turkish delight pieces. Pour about three-quarters of your melted dark chocolate over this mixture. Working quickly, stir everything together until it's well combined and gooey. Spoon this mixture into your prepared pan, pressing it down gently to create an even layer.
- Dollop spoonfuls of your pistachio-coated kataifi mixture over the marshmallow layer and spread it out evenly. Then, drizzle the remaining melted chocolate over the top, making sure to fill any gaps and cover all the ingredients. Use a spatula to smooth the top for a polished look.
- Sprinkle generously with pistachio slivers for a beautiful finish. Pop the pan into the refrigerator for at least 2 hours, or until it's firm and set.
- Once firm, lift the rocky road out of the pan using the parchment paper. Cut it into squares and get ready to indulge in this absolutely irresistible, vibrant treat!
Notes
Feel free to customize this recipe with your favorite additions to rocky road!
Nutrition Information (per serving):
- Calories: 360 kcal
- Total Carbs: 45g
- Net Carbs: 40g
- Fats: 24g
- Protein: 4g
