Rocky Road Pan Cookie
Dairy Diary
6-8
15 minutes
45 minutes
Dessert, Sweets
A much-loved combination of chocolate, crunchy nuts, dried fruit and chewy marshmallows is transformed into a cookie, baked in a frying pan. Serve warm with ice cream or cold with a cup of tea or coffee.
Ingredients
Lightly salted butter 100g (3½oz)
Soft light brown sugar 75g (3oz)
Plain flour 150g (5oz)
Baking powder 1 tsp
Pecan nuts 50g (2oz), chopped
Glacé cherries 50g (2oz), chopped
Vanilla extract 1 tsp
Mini marshmallows 15g (½oz)
Milk or dark chocolate chips 65g (2½oz)
Vanilla ice cream to serve (optional)
Directions
Put the butter and sugar in a 20cm (8in) diameter non-stick frying pan and heat gently, stirring, until melted. Leave to cool for 10 minutes.
Mix in the flour, baking powder, pecans, cherries and vanilla until well blended. Use the back of a spoon to press the mixture to cover the base of the pan. Cover with a lid and cook over a very low heat for 25 minutes.
Sprinkle with the marshmallows, cover and cook for a further 10 minutes.
Remove from the heat, scatter the chocolate on top and leave to cool for 15 minutes.
To serve, slice the cookie into 6 or 8 wedges and serve warm, straight from the pan, accompanied with ice cream. Alternatively, slide the cookie out onto a wire rack to cool completely, then cut into wedges.