Dried Berries Rocky Road with White Chocolate - Bars Week # 2

I made this for Lydia's Year End School (Kindergarden) Party. Being in a small town, it's something new for everybody, including me that has never eaten anything "rocky road". The teachers told me it was very good  (and special... and you may go nah) and every kid loved it. And the best time to try making such sweet stuff is when you have a large group of kids to feed. *evil grin*


Well, when I saw this recipe on Patricia's blog, it was white and pink and red. I alway seem to fall for recipes with such colour combination like how I fell for her Red Berries Tray Bake with Cheesecake Ripple. I don't have any freeze dried strawberries, so  I substituted it with strawberry flavoured chips of which in the end I found the chips to be a bit weird tasting. They are not expired ok, but the flavouring used to make them taste weird. Instead of using all cranberries, I went for a mixture of dried blueberries of which is calling me to use them up.

If you want to try making this, I totally suggest you to use Beryls or any other affordable good white chocolate. If you can use all those branded ones of course, the better, but I do not have access to all the Valrhona, Guittard....... so on so forth. So for the low price tag, Beryls is good enough for me. Although it is a compound white chocolate for baking, but tastewise.. it's almost like a white chocolate for eating, not the normal yucky white chocolate you get at a really cheap price (RM15/2.5kg type? from B*Y). The really cheap ones taste utterly of shortening and my husband will discard any bits that I used as garnish. But not Beryls. We could just chomp off the balance of the 200gm, hahahaha! (sorry, no idea where to get Beryls for baking in Klang Valley, but those from Ipoh will be able to get them from the 2 major bakery supply stores)

White chocolate Rocky road with Dried berries

Recipe seen and taken with adaptations: Technicolor Kitchen 
Original recipe : Donna Hay Magazine

800gm white chocolate (I used Beryl’s)
2- ½ cup mini marshmallows
1 cup dried blueberries (or just use all cranberries)
1-½ dried cranberries
Handful of mini strawberry flavoured chips

1. Prepare a 9X13 inch pan, fully line with paper with overlaps.
2. Bring a pot (1/4 full) of water to boil. Place white chocolate in a mixing bowl bigger wider than the pot. Place the bowl onto the pot and turn the heat to the lowest. Let the white chocolate melt. When it’s halfway melted, turn off the heat and let it continue to melt, stirring gently every now and then. Remove from the pot and let it turn warm to touch.
3. Place both berries in the same bowl, toss to mix. Remove ½ cup of the berry mix and set aside.
4. When white chocolate has turned warm, put in mixed berries and mini marshmallows. Toss to mix evenly.
5. Pour chocolate mixture into the prepared pan. Spread and level the mixture. Gently press to make sure the marshmallows submerge.
6. Sprinkle the reserved mixed berries and strawberry chips. Gently press down to adhere.
7. Let it cool down and solidify at room temperature. (I left mine overnight on the dining table, covered. Even 4 hours wasn't enough, and I still found it to be sticky)
8. Cut into preferred sizes and store it air tight to prevent ants.

This post is not sponsored by Beryls, and all opinions of the chocolate is true, 100% from me. But I definitely won't mind it if they will send me a big box of chocolates to bake with, hahahahah!