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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 gift, Morning Tea, Snack
Cuisine Australian
Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 2 hours 30 minutes
Total Time 3 hours
Servings 10 people
Calories 317kcal
Author Alexandra


For the 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
  • ¼ cup (20 g) desiccated coconut
  • 1 cup (80 g) white marshmallows - quartered See Note 2
  • cup pistachios
  • ½ cup glace red cherries - halved

For the topping:

  • 100 g (3.5 oz) white chocolate
  • 2 tablespoon red m&m's
  • 1 teaspoon silver cachous


  • 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.


  1. Use the best quality chocolate that you can – this will produce the best result.
  2. If using regular marshmallows, cut them into quarters. Alternatively, use mini marshmallows.
  3. 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.
  4. If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
  5. Please note, the nutritional information is based on the Christmas Rocky Road being cut into 10 pieces. The nutritional information is an estimate only.


Calories: 317kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 212mg | Fiber: 3g | Sugar: 29g | Calcium: 41mg | Iron: 2mg