I can’t help thinking that Easter
might just be the only time when being a chocoholic is not a burden but a
much-envied blessing, when being able to handle more than a miniature tube of mini eggs
becomes an achievement of Olympic proportions.
But, there comes a point when all this fun has to stop. When avoiding a
sugar-rush of epic proportions becomes number one priority, just after finding
a pair of elasticated trousers to fit your rapidly expanding waist-line. Yup,
unfortunately, after too many evenings spent in a cocoa induced daze, there
becomes a point when it all has to stop. In my house, it is usually when I
notice my bedside table slowly beginning to transform into an exact replica of
the supermarket confectionery aisle, or maybe when my handbag begins to
resemble that of an overweight shoplifter with a serious sweet tooth. But, most
sadly of all, is when I realise my ability to even look at a crème egg without
feeling queasy has finally begun to dwindle; then I know that it really is time
for all this chocolate to find another home...
But what to do with your glut of foil wrapped goodies when your
sweet-tooth has finally given up the ghost? Hide it in your sock drawer for an
emotional crisis or nuclear disaster? Experiment with chocolate facials? Nah, I
reckon the only use for all those neglected eggs and bunnies is to smash them
up, melt them down and bake the whole lot into something entirely delicious.
And look no further than this devilishly moreish throwback to my
favourite way to use up all those goodies who somehow escaped your Easter
bonneted rampage over the long weekend. There is simply no better way to start
your chocolate spring clean than with these wickedly delicious Turkish Delight
and Pistachio Rocky Road bars; delicately flavoured with neon pink chunks of
Turkish delight and flecked with desiccated coconut. The crunch of pistachio
nuts is the perfect contrast to the pillowy softness of pure white marshmallow,
but throw in a bit of whatever you have lurking in the cupboard; raisins,
honeycomb (inspired by a bloody delicious Jamie O creation I munched on in the departure lounge of Heathrow recently- immense), almo
Pistachio and Turkish Delight Rocky Road, (makes 12, feeds 2...If you're lucky)
100g milk chocolate, chopped
100g dark chocolate, chopped
100g butter
150g golden syrup
250g rich tea biscuits
50g desiccated coconut
50g glace cherries
40g mini marshmallows
100g raisins
50g pistachio nuts
3 Frys Turkish delight bars, chopped
A pinch of sea salt
-
Line a medium sized baking tray (about 24cm square or equivalent) with
greaseproof paper.
In a heatproof bowl set over simmering water; melt the butter, golden
syrup and chocolate until smooth and glossy.
Put the biscuits in a freezer bag and break with a rolling pin, until
you have medium sized pieces.
Mix all the dry ingredients into the chocolate mixture and stir until
full combined. Tip into the lined tray and refrigerate for about 2 hours or
overnight.
When completely set, cut into squares and get stuck in!
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