UK
USDesserts
Serves 8
Shortbread Rocky Road with Sticky Whisky Bacon Bits
Whisky lovers listen up...
The humble rocky road is an easy way to anyone’s heart, but this whisky infused shortbread recipe is a must to try at home.
For this recipe we’ve used Walker’s shortbread fingers, savoury pretzel pieces and Scotch Whisky glazed bacon bits served with a wee dram on the side for a pairing that can’t go amiss.
Ingredients
8 rashers streaky bacon
2tbsp maple syrup
1tsp espresso powder
50ml Glenlivet Scotch Whisky
500g milk chocolate
50g marshmallows
70g pretzel pieces, plus more for topping
200g butter, softened
Method
In a frying pan add the bacon and dry fry for a few minutes until the fat begins to render. Add the maple syrup and Glenlivet scotch whisky and fry stirring occasionally until the bacon is sticky and crispy then set aside to cool.
Melt the butter in a saucepan over a medium heat then add the chocolate until fully melted. Next add the espresso powder and mix together well.
In a bowl add the crushed shortbread, marshmallows, pretzel pieces and two thirds of the sticky bacon bits and mix together well.
Empty into a greased and lined baking tray and top with the remaining bacon bits and pretzel pieces. Refrigerate for 4 hours then cut into squares and voila! One whisky infused tray of Shortbread Rocky Road.
