We’re only a few days from the big lad arriving down the chimney and tis the season for house parties, inviting people over, putting 10 stone on and being generous with your time, your gifts and your portion sizes!
So, picture this – you’ve decided to invite some friends and family over for a chinwag and a coffee and you realise you’ve nothing to serve with a hot cuppa. Bollocks, says you. But….I got a bit of a solution for ya, don’t I?
These super easy Bailey’s Rocky Road Truffles are the most simple, easy, straightforward and darned tasty little treats you can fill your cupboards and your belly with.
The beauty about this recipe is that – provided you keep the general quantities the same, you can substitute the ingredients for anything you like and have to hand – popcorn, chocolate chips, salted peanuts…….even the dreaded glacier cherry (barf).
I went for a really easy combo of biscuits, peanuts, marshmallows and the loveliest salted caramel Irish Cream from Tesco – it’s delish and particularly good in lattes and makes a real divine no churn ice-cream.
- 200g dark chocolate, chopped
- 200g sweetened condensed milk
- 50g icing sugar
- 100g nuts, toasted and chopped (I used mixed nuts from lidl)
- 100g crushed digestive biscuits
- 4-8 tbsp Irish Cream – either Baileys original or store brand alternative – and choose how boozy you want it yourself, I think I did 6 tbsp
- 1 tbsp unsalted butter
- Melt the chopped dark chocolate for a minute or two in the microwave until it’s runny and then add in the condensed milk, sugar, nuts, biscuits, Irish cream and butter
- Beat it vigorously for 5 minutes until it somewhat thickens and cools – you can do this by hand as I did, or use some electric beaters – much better idea and much easier.
- Pour the mix into a square tin (mine is 9″ x 9″) which is either well greased, or lined with non-stick parchment paper.
- Refrigerate for a few hours until it’s hardened and then cut into squares.
P.S Don’t feed these to kids – the booze isn’t being cooked off anywhere.