It takes just minutes to make my spectacular Easy Rocky Road. This simple no-bake slice is popular with adults and children alike. I am sure that once you have made this it will be a regular addition to your repertoire. 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.
Why we 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.
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.
Ingredients in this recipe:
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 you enjoy eating.
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.
Step by step instructions:
- 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 with non-stick baking paper.
- 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.
- 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.
- 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, glace cherries and coconut. Place in the refrigerator for 2 hours or until set and then cut it into 10 pieces.
Tips for success and FAQs:
As always, for the best result it is important to use a good quality chocolate. Choose one that you enjoy eating – it will make all the difference.
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.
If some water, even a very small amount, gets into the chocolate when it is melting, it will transform from a smooth, flowing mixture to one which is thick and grainy and not able to be used for this recipe.
My preference is the stovetop method. A double boiler gives the best control over the heat. When using a double boiler, ie, a bowl placed over a saucepan of water which has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. Further, the bowl must not touch the water in the saucepan. To stir the chocolate, I use a metal spatula or spoon. Wooden spoons can retain moisture. For the best result you should not rush the process. Chocolate melts readily at a lower temperature than you may expect. Just think of what happens to it on a hot day. A high heat may cause it to burn.
You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
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.
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.
Other ways to enjoy chocolate:
If you’re like us, and cannot resist a delicious chocolate treat, you’ll love some of these other favourite recipes:
- Chilli Chocolate Clusters
- Candy Cane Chocolate Bark
- Chocolate Coated Strawberries
- White Chocolate Rocky Road
- Cranberry Pistachio Bark
- Decadent Chocolate Brownies
- Chocolate and Raspberry Brownies
- Chocolate Sour Cream Cake
- Vegan Chocolate Cupcakes with Chocolate Frosting
- Chocolate Raspberry Tarts
- Or check out our complete collection of chocolate recipes here.
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.
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 glace cherries and some contrasting texture from shredded coconut, all bathed in smooth, melted chocolate.
It is the perfect recipe to customise to suit your own taste. Choose the chocolate you prefer, add the nuts of your choice or omit them and use broken biscuits/cookies. You can use glace cherries, Turkish delight chocolate bars or other types of soft, raspberry sweets/candies.
It is an ideal sweet treat or an addition to desserts when you are entertaining. Or pack some in cellophane bags to give as gifts – they will be well received!
Easy Rocky Road
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- 200 g (8 oz) milk chocolate – cut into even pieces See Notes 1 and 2
- 100 g (4 oz) dark chocolate – cut into even pieces See Notes 1 and 2
- ¼ cup (20 g) desiccated coconut
- 1 cup (80 g) marshmallows – quartered See Note 3
- ⅓ cup (50 g) peanuts – roasted and unsalted
- ½ cup (100 g) glace red cherries – halved
For the topping (optional)
- 4 white marshmallows – quartered
- 6 glace red cherries – halved
- 1 teaspoon desiccated coconut
- Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin with baking paper.
- Place the desiccated coconut, quartered marshmallows, peanuts and halved/roughly chopped glace cherries in a bowl.
- Melt the chocolate: 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. See Note 4.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 15-30 minutes before you cut it.Store in the fridge in an airtight container for up to 2 weeks.
- 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.
- If using regular marshmallows, cut them into quarters. Alternatively, use mini marshmallows.
- Leave the chocolate to cool for a minute or two before pouring over the marshmallows. If the chocolate is too hot they can begin to melt.
- If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
- Please note, the nutritional information is based on the Easy Rocky Road being cut in to 10 pieces. The nutritional information is an estimate only.
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.