It takes just minutes to make my spectacular Easy Rocky Road. This simple no-bake slice is popular with adults and children alike, and I am sure that once you have made this it will be a regular addition to your repertoire. This delicious Rocky Road features a combination of milk and dark chocolate, glacé cherries, coconut and peanuts. It is ideal for an afternoon sweet treat, serve with coffee after dinner, make some for a bake sale or package in cellophane bags as very welcome gifts.
Love it. One of my best memories that I carry with me from my Aussie adventure. Thanks a ton for simplifying and making it sooo easy.
- Aarti
Why You'll Love This Recipe:
- Anyone can make this recipe. It requires very little culinary ability. If you can melt chocolate, you can make this popular slice. And if you have not melted chocolate before, I will tell you how to go about it.
- In fact, it is so easy, that it is a good recipe to make with children. It may become messy, well, it’s almost guaranteed, but that’s part of the fun. And as there’s no cooking, it’s just melt and mix.
- There are so many variations - you can really put your own spin on this recipe! Or, try some of our other recipes: White Chocolate Rocky Road, or our holiday variations - Christmas, Easter and Halloween.
- There are contrasting flavours and textures in this Rocky Road which delight the taste buds. We have tender marshmallows, the crunch of peanuts, the sweet glacé cherries and some contrasting texture from shredded coconut, all bathed in smooth, melted chocolate.
Recipe Inspiration: Like my White Christmas Slice, Rocky Road is one of our favourites to make over the festive season. It is perfect for when visitors pop by, and makes a beautiful edible gift.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Milk and dark chocolate – for the best result, use good quality ingredients. Use a chocolate that is ideal for melting, such as a quality cooking chocolate.
- Desiccated coconut – desiccated is dried and finely ground coconut, available in supermarkets. It is not the same as shredded or flaked coconut.
- Marshmallows – I use a combination of large pink and white marshmallows. You could use mini ones if you prefer.
- Peanuts – the peanuts are roasted but not salted. If you prefer it to be nut free you can substitute with a sweet biscuit/cookie of your choice, broken into small pieces.
- Glacé cherries – sometimes known as candied cherries, I use the red ones.
Variations:
Nuts - pistachios, chopped hazelnuts or almonds are great substitutions.
Chocolate – you could use all dark or all milk chocolate if you prefer.
Glacé/candied cherries – dried cranberries or another type of candied fruit. You could also use some raspberry lollies.
How To Make Easy Rocky Road:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your ingredients:
Make sure that your ingredients are prepared for the Easy Rocky Road before you begin to melt the chocolate. Place the coconut, quartered marshmallows, peanuts and halved glacé cherries into a large bowl.
Line a 18 cm x 13 cm (7 inch x 5 inch) slice tin or glass dish with non-stick baking paper.
2 – Melt your chocolate:
Chop the chocolate to even-size pieces and place into the top of a double boiler or heatproof bowl set over a pan of barely simmering water making sure that the bowl doesn’t touch the water and steam does not get into the chocolate.
Stir with a metal spoon or spatula occasionally until the chocolate has almost melted. Remove it from the heat; the residual heat will melt the remaining chocolate. Give it a final stir.
3 – Combine the mixtures:
When the chocolate has melted, let it cool for a minute or two then add to the bowl and stir well to combine the ingredients. If it is too warm it may begin to melt the marshmallows.
4 – Add your toppings:
Add the mixture to the prepared tin and press down to flatten with a metal spatula or spoon.
Sprinkle on top the reserved marshmallow pieces, glacé cherries and coconut. Place in the refrigerator for 2 hours or until set.
Hint: the key to making rocky road is to have everything prepared before you melt the chocolate. Otherwise, the chocolate may begin to set, making it lumpy and difficult to combine with the other ingredients.
Tips for Success, Storage and FAQs:
You can store it in an airtight container in the fridge for up to 2 weeks. I like to put a few sheets of kitchen paper in the bottom of the container to help absorb any moisture.
The Rocky Road can be frozen for up to 3 months. Store in an airtight container, ensuring that some baking paper is kept between the pieces to avoid them sticking together.
Heat a large knife under hot water before slicing. This will help the knife to move more easily through the chocolate. It is easier to cut if you remove it from the fridge 15-30 minutes before you cut it.
Top Tip:
For the best result it is important to use a good quality chocolate.
Moisture is the enemy when melting chocolate as it can cause the chocolate to seize. Care must be taken to ensure that not a drop of water gets into the bowl. To stir the chocolate, I recommend a metal spatula or spoon as wooden spoons can retain moisture.
Serving Suggestions:
This Easy Rocky Road is always a part of my Christmas entertaining. However, it doesn’t have to be Christmas to make this easy slice. It is so good that it should be enjoyed throughout the year.
Once cut into squares, arrange the Rocky Road on a pretty platter. Serve for dessert, morning or afternoon tea.
Other suggestions are:
- Take it to a potluck.
- A gift for a friend or family member. Place some pieces in a cellophane bag and tie it with a pretty ribbon.
- It is an ideal sweet treat or an addition to desserts when you are entertaining.
I hope you'll love this easy and delicious recipe - truly, the hardest part of this recipe is waiting for it to set!
Be sure to let me know in the comments below when you give it a try!
Alex xx
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Easy Rocky Road Recipe
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 200 g (7 oz) milk chocolate - cut into even pieces See Note 1
- 100 g (3.5 oz) dark chocolate (70 %) - cut into even pieces See Note 1
- 20 g (¼ cup) desiccated coconut
- 80 g (1 cup) marshmallows - quartered See Note 2
- 50 g (⅓ cup) peanuts - roasted and unsalted
- 100 g (½ cup) glacé/candied red cherries - halved
For the topping (optional)
- 4 white marshmallows - quartered
- 6 glacé/candied red cherries - halved
- 1 teaspoon desiccated coconut
Instructions
- Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin or glass dish with baking paper.
- Place the desiccated coconut, quartered marshmallows, peanuts and halved glacé/candied cherries into a bowl.
- Melt the chocolate. I place the chopped chocolate pieces in a bain-marie/double boiler or heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. Remove from the heat – the residual heat will melt the remaining chocolate.
- One the chocolate has melted, leave it for a couple of minutes to cool slightly. (Otherwise the marshmallows will start to melt.)
- Once cooled slightly, pour into the bowl with the marshmallows, coconut, peanuts and cherries.Stir well so everything is covered in the chocolate.Pour into the prepared tin and flatten down with a spatula or metal spoon.
- Sprinkle over the topping of marshmallow pieces, glace cherries and desiccated coconut, if using.
- Place in the fridge for 2 hours or until set.
- Cut into 10 pieces using a warm sharp knife. It’s easier to cut if you take it out of the fridge 15-20 minutes before you cut it.Store in the fridge in an airtight container for up to 2 weeks.
Notes
- Chocolate: use the best quality chocolate that you can – this will produce the best result. I like to use a combination of chocolate, but if you prefer to use all milk chocolate or all dark chocolate, that is fine.
- Marshmallows: I prefer to use regular marshmallows (I feel they have a better texture to mini), and cut them into quarters. Alternatively, use mini marshmallows if you prefer.
- Melting the chocolate: if you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
- Storage: you can store it in an airtight container in the fridge for up to 2 weeks. I like to put a few sheets of kitchen paper in the bottom of the container to help absorb any moisture.
- Freezing: the Rocky Road can be frozen for up to 3 months. Store in an airtight container, ensuring that some baking paper is kept between the pieces to avoid them sticking together.
- Nutritional information: please note, the nutritional information is based on the Rocky Road being cut in to 10 pieces. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jude says
Amazingly easy and super yummy. Thank you
Alexandra says
Hello Jude, I am delighted to hear that you enjoyed the Rocky Road. Thank you for letting me know. 🙂
Karina says
Sooo Yummy & super easy. Can mix it up to suit different tastes. We used raspberry lollies, roasted peanuts & marshmallows. Left out the coconut. Will be making again for sure !!
Alexandra says
Hello Karina, I am delighted to hear that you enjoyed the Rocky Road - it is a favourite of mine also! It's great to customise it to suit your taste. Thank you for your feedback. 🙂
Aarti says
Love it. One of my best memories that I carry with me from my Aussie adventure. Thanks a ton for simplifying and making it sooo easy.
Alexandra says
Hi Aarti, I am delighted to hear that you enjoy the Rocky Road, thank you so much for letting me know. 🙂
Kayla says
Rocky Road is my grandmas favorite so I had to make some of this for her! She loved it! Thanks for sharing this fun recipe!
Alexandra says
That is so lovely to hear, Kayla - thank you so much for sharing!
Margaret Fischer says
This was delish! Enjoyed making it with my kids.
Alexandra says
So happy to hear this, Margaret - thank you!
Marlene says
Ive made this everyone loved it ill make it all the time thanks for sharing
Alexandra says
Thank you, Marlene!
Sabrina says
So easy and so good!
Alexandra says
I am so glad you liked it, Sabrina! Thanks for letting me know!