Candied Bacon Rocky Road


2 tablespoons maple syrup

1 tablespoon brown sugar

175g rindless bacon rashers

400g dark chocolate, roughly chopped

280g white and pink marshmallows, roughly


200g glace cherries

150g Turkish Delight chocolate bar, roughly


1/2 cup unsalted roasted peanuts


1. Preheat oven to 180˚C/160˚C fan-forced. Line a

baking tray with baking paper. Combine maple

syrup and brown sugar in a small bowl. Place

bacon onto prepared tray and brush generously

with maple syrup glaze. Bake for 15 minutes.

Turn bacon and brush with maple syrup mixture.

Bake for a further 15 minutes. Stand and cool.

When cold and crisp, finely chop the bacon.

2. Grease and line a 26cm x 16cm x 3cm deep

baking pan with baking paper. Place chocolate

into a large heatproof bowl. Microwave on high

in 30 second bursts, stirring with a metal spoon

after each burst, until just melted. Stir until

smooth. Remove from heat and stand for

5 minutes.

3. Stir through marshmallows, cherries, Turkish

Delight, peanuts and half of the bacon through

the chocolate. Pour into prepared pan and

spread evenly. Sprinkle with remaining bacon.

Stand at room temperature to set (or refrigerate

in hot weather). Cut into squares and serve.


Place any leftover rocky road into an

airtight container and store in the fridge

for up to 1 week.


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