Chilli Rocky Road leads to warm winter delights

Chilli Rocky Road leads to warm winter delights

Bring your store cupboard essentials to life with The Hawkshead Relish Cook Book.  From hearty hotpots to aromatic curries, these are simple but satisfying meals packed full of flavour to make the most of the jars and bottles that are tucked away in the cupboard.

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Chilli Rocky Road

These beauties are far too delicious for their own good. The high cocoa content of the chocolate keeps them from being too sickly, and the Chilli Jam gives a background warmth without packing a punch, but if you’d like them hotter just add a little more chilli!

Preparation time: 10 minutes plus 1 hour chilling | Cooking time: 15 minutes | Serves: 4


50g peanuts

50g shelled pistachios

250g 70% dark chocolate

50g dried apricots

50g dried cherries

50g marshmallows

2 tablespoons pumpkin seeds

2 tablespoons Hawkshead Relish Chilli Jam

Pinch of sea salt


Preheat the oven to 180°c. Lightly grease and line an 8 by 20cm loaf tin with non-stick greaseproof paper.

Scatter the nuts on a baking tray and cook until golden for 6 minutes, then allow to cool.

Gently melt the chocolate over a pan of boiling water. Allow to cool slightly before folding in all the remaining ingredients except the sea salt, including the nuts, and mix thoroughly. If you are using mini marshmallows they can go straight in, but chop large ones up beforehand.

Pour into the loaf tin, press down into the corners then sprinkle with sea salt. Leave to set in the fridge for at least 1 hour, then cut into squares or fingers as you prefer.


Keep in an airtight container for as long as they last! Great for dipping in hot chocolate on a crisp, cold winter’s day.

Embellish with Relish is available to buy in all good bookshops or online at

Chilli Rocky Chilli Rocky Chilli Rocky Chilli Rocky

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