Easy Rocky Road Recipe

Round white plate with cut pieces of Rocky Road, sitting on a white bench top.

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.

Course Dessert, Edible Gifts, Morning Tea, Snack

Cuisine Australian

Prep Time 15

Cook Time 10

Setting Time 2

Total Time 2 25

Servings people

Calories 272kcal

Author Alexandra Cook - It's Not Complicated Recipes

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