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About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

forkful + sharon hearne smith #2

At forkful, we love finding people who love food as much as we do. Sharon Hearne-Smith is one of Ireland’s most experienced food enthusiasts. She’s a supremely talented food stylist and writer, and sports one of the best beehive hair-dos in the biz. 

We had a lot of fun collaborating with Sharon on two special recipe videos, the second of which we’re thrilled to share with you today. It’s Sharon‘s crazy good Rocky Road White Knuckle Road treats, which taste as fun as they look.



By Sharon Hearne Smith

White chocolate gives an instant twist on a classic rocky road. The ingredients used here bring plenty of different colours, textures and flavours but if you aren’t keen on Turkish delight, you can use fudge instead. In fact, fudge is delicious added into this mix, as are dried cranberries and apricots. The list is endless, so be as inventive as you like. Buckle up for a white knuckle ride!

ingredients (makes 12)

Sunflower oil, for greasing

25g desiccated coconut

500g white chocolate

150g marshmallows (large ones work better than mini)

150g Turkish delight

100g shelled green pistachios

100g mixed peel

essential kit:

23cm square cake tin or baking dish


Toast the coconut in a wide, dry frying pan over a medium heat, tossing regularly, until golden. Remove from the heat and set aside.

Next, break the chocolate up into a large heatproof bowl. Either melt in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, remove from the heat and stir until smooth.

Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.

With scissors snip the marshmallows in half on top of the chocolate and then add the Turkish delight, pistachios, mixed peel and toasted coconut. Stir everything together well.

Pour into the tin and spread evenly with the back of a spoon. Move any large lumps around to fill any gaps or corners as necessary. Cover and refrigerate for at least 1 hour until set.

Lift out of the tin, cut into 12 pieces and stack in a pretty pile on a board to serve. These will keep for up to a week in an airtight container in the fridge (if they survive that long!).

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