Christmas Rocky Road

My festive Christmas Rocky Road is an ideal sweet treat or edible gift. This simple to prepare recipe is a favourite no-bake dessert for chocolate lovers. A delicious dark and milk chocolate base is filled with marshmallows, cherries, coconut and pistachios. The slice is topped with creamy white chocolate and decorated for the festive season.

Course Dessert, Edible Gifts, Morning Tea, Snack

Cuisine Australian

Prep Time 15

Cook Time 15

Setting Time 2 30

Total Time 3

Servings people

Calories 317kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Christmas Rocky Road Base:

200 g (7 oz) milk chocolate - cut into even pieces See Note 1
100 g (3.5 oz) dark chocolate - cut into even pieces
20 g (¼ cup) desiccated coconut
80 g (1 cup) white marshmallows - quartered See Note 2
45 g (⅓ cup) pistachios - unsalted/shells removed
100 g (½ cup) glacé/candied red cherries – halved

For the Topping:

100 g (3.5 oz) white chocolate
2 tablespoon red m&m's - or other candy
1 teaspoon silver cachous

Instructions

Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin with baking paper.
Place the desiccated coconut, quartered marshmallows, pistachios and cherries in a bowl.
Melt the milk and dark 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.
Once the chocolate has melted, leave it for a couple of minutes to cool slightly. See Note 3.
Once cooled slightly, pour into the bowl with the marshmallows, coconut, pistachios 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. Place in the refrigerator for 30 minutes.
In a clean bowl, melt your white chocolate.
Top the slightly chilled rocky road with the white chocolate and decorate with your toppings.
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.

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 Christmas 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