Rocky Road
A classic no-bake dessert that combines rich chocolate with marshmallows and nuts, making it a crowd-pleasing treat.
Ingredients
Main Ingredients
- 250 g dark chocolate melts or chips (1 1/2 cups) Preferably semi-sweet
- 250 g milk chocolate melts or chips (1 1/2 cups) Or use more dark chocolate
- 2 tbsp coconut oil Or any plain-flavored oil
- 3 cups pink and white marshmallows Most cut in half and tightly packed
- ¾ cup raspberry lollies Halved
- ⅓ cup unsweetened desiccated coconut Or flakes
- ½ cup unsalted peanuts Very roughly chopped, almost halved
Instructions
Preparation
- Line a 20cm/8" square pan with baking paper.
- In a bowl, melt the chocolate and oil in a microwave in 30-second increments, stirring in between until melted and smooth.
- Stir in marshmallows, raspberry lollies, desiccated coconut, and peanuts into the melted chocolate.
- Pour the mixture into the lined pan, spreading it out evenly.
- Refrigerate for about 3 hours or until the Rocky Road is fully cool and set.
- Remove from the fridge 30 minutes before cutting. Cut into five lines, then divide into bite-sized chunks or larger pieces for gifting.
Notes
Store in an airtight container at room temperature for up to one week, or refrigerate for up to two weeks. Allow to come to room temperature before serving for the best flavor.