Save to your scrapbook

    Turkish delight rocky road

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Turkish delight rocky road

    • Preparation time: 30 minutes, plus 2 hours chilling


    400g plain chocolate, broken into pieces
    200g unsalted butter, diced
    100g golden syrup
    1tsp rose water
    200g pack Waitrose shortbread fingers, roughly crumbled
    100g pistachio kernels
    100g dried cherries
    175g Turkish delight, cut into 1cm squares
    50g white chocolate, melted
    Waitrose Cooks’ Ingredients Rose Petals to decorate


    1. Grease and line a 20cm square cake tin with baking parchment. Put the chocolate, butter and golden syrup into a large heatproof bowl, set it over a pan of gently simmering water and stir until melted. Set the chocolate mixture aside to cool to room temperature then stir in the rose water, making sure you mix thoroughly. Stir in the shortbread, pistachios, dried cherries and most of the Turkish delight, reserving a few pieces for decoration.

    2. Stir everything together until combined then pour into the lined tin. Dot the reserved Turkish delight pieces over the top then drizzle with the white chocolate. Sprinkle the rose petals over the top then transfer to the fridge and chill for 2 hours until firm. Turn out onto a board, cut into 36 squares and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars