Smooth and creamy 5 ingredient Caramilk Rocky Road made with soft caramels, fluffy marshmallows, coconut and crunchy macadamias.
Just 10 minutes prep time and absolutely NO cooking required.
Simply melt, mix and chill!
The perfect rocky road recipe for Christmas homemade gifts or for anytime you need a cheeky little sweet treat!
Say hello to your new favourite rocky road recipe!!!
This sweet and creamy rocky road combines all the best parts of a classic rocky road (marshmallows, candies/sweets and nuts) with smooth melted Caramilk chocolate!
It's the BEST!
Just like my Caramilk Cheesecake, Caramilk (No-Bake!) Slice, Caramilk Mud Cake and Caramilk Fudge (2 ingredients!)... this Caramilk inspired rocky road is simply irresistible!
Why You're Going To Love This Recipe
Caramilk lovers... this is the perfect recipe for you!
- Caramelised white chocolate flavour - Cadbury Caramilk chocolate is famous for it's unique flavour... a delicious combination of caramel and white chocolate!
- Favourite add-ins - think macadamias, soft caramels, coconut and marshmallows! A delicious fun twist on a classic rocky road recipe.
- The perfect balance of chocolate and add-ins - so often, people make the mistake of adding WAY too many add-ins to their rocky road thinking that it will make it even more delicious. It doesn't... and instead, it makes the rocky road lose its classic chocolate flavour. For best results, it's important to melt a large amount of chocolate (500g) and then restrain yourself with the quantity of add-ins. Trust me on this one!
- Conventional and Thermomix- Caramilk Rocky Road can be made conventionally using a microwave or stovetop, or alternatively in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
- Lasts a LONG time - you can store Caramilk Rocky Road in an airtight container in the fridge for up to 1 month or freeze for up to 3 months.
- Perfect for Christmas - I make a few batches of rocky road throughout the year... but come Christmas-time, I'm a rocky road making machine! This Caramilk version is the perfect homemade gift for neighbours, friends, family, teachers and more!
What You Need
Just 5 ingredients are needed to make smooth and creamy Caramilk Rocky Road!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Cadbury Caramilk chocolate - can be purchased from any major supermarket in Australia or New Zealand. If Caramilk chocolate isn't available where you live, you can use any variety of caramelised white chocolate.
- Marshmallows - I recommend using regular sized (not jumbo or mini) marshmallows. I prefer the Pascall's brand which is popular here in Australia. For this recipe, I chose to use only white marshmallows (purely for looks!) but you could absolutely use pink marshmallows too if you like.
- Soft caramels - you can use any soft caramels or caramel fudge you like. If you can find Jersey Caramels in the supermarket (they can be difficult to find), then you can use them too. Chop the soft caramels into smaller pieces before adding to the rocky road mixture.
- Macadamias - choose unsalted macadamia nuts. If the macadamias are whole, chop them into smaller pieces. If catering for nut allergies, you can omit the macadamias entirely.
- Coconut - I like to add desiccated coconut for extra crunch and texture, however, you can omit the coconut if you prefer.
- Coconut oil (optional) - adding coconut oil to the chocolate when melting helps to stop the rocky road from cracking when cut into slices.
Equipment Required
Rocky road requires absolutely NO cooking and very little equipment!
You will need a microwave, stove-top or Thermomix to melt the chocolate.
You'll also need a large mixing bowl and spoon to combine the rocky road ingredients.
A greased and lined 20cm x 20cm square baking tin is used to chill the rocky road in (if you don't have this size, you can use any similar sized tin).
Step By Step Instructions
Melt, mix and chill... 3 simple steps and 10 minutes is all it takes to prepare the most deliciously drool-worthy Caramilk Rocky Road.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Melt The Chocolate
Place the chocolate into a large microwave safe bowl.
Add the coconut oil (if using).
Melt on 50% power in the microwave (or use a stove-top or Thermomix) for 4-5 minutes or until melted.
TIP: Stir the chocolate every 30 seconds and stop cooking once the chocolate has just melted.
Step 2 - Add The Add-Ins
Add the marshmallows, soft caramels, coconut and macadamias to the melted chocolate and stir to combine.
Step 3 - Chill
Spread the mixture into your prepared tin and chill in the fridge for 2 hours to set.
Expert Tips
- Don't go overboard with the add-ins - don't be tempted to increase the amount of add-ins... this recipe has the perfect balance of chocolate and add-ins. Adding extra add-ins changes this balance and makes it difficult to cut into slices.
- Nut-free option - simply omit the macadamia nuts entirely.
- Coconut - omit the coconut if preferred.
- Slicing - remove the Caramilk Rocky Road from the fridge at least 30 minutes before slicing - this will help it to stop cracking. Use a large sharp knife to cut though the rocky road (or check out my top tips for cutting rocky road here).
- Equipment - Caramilk Rocky Road can be made using a microwave, stove-top or Thermomix. If using a stove-top, melt the chocolate and coconut oil (optional) in a small bowl over a saucepan of boiling water (do not allow the water to enter the chocolate bowl).
- Storing & freezing - store in an airtight container in the fridge for 1 month, or frozen for up to 3 months.
FAQ's
All your rocky road questions answered!
Caramilk is a variety of chocolate made by Cadbury. It's a caramelised white chocolate solid chocolate block that is hugely popular in Australia and New Zealand. If Caramilk is not available where you live, you can replace it with any caramelised white chocolate.
Absolutely! Peanuts, almonds or pistachios also work well. Or, for a nut-free rocky road, you can simply omit the nuts entirely.
No, you don't. The coconut gives a lovely crunch and texture to the rocky road, but it is not essential.
If you prefer, you can omit the coconut entirely with no need to replace it with anything.
Of course! I've included Thermomix and conventional (microwave or stovetop) methods in the recipe card below.
More Rocky Road Recipes
Love rocky road as much as I do? Then these simple recipes are for you...
Caramilk Rocky Road
Ingredients
- 500 g Cadbury Caramilk chocolate
- 20 g coconut oil optional (see notes)
- 200 g white marshmallows
- 20 g (¼ cup) desiccated coconut
- 110 g soft caramels chopped (see notes)
- 75 g (½ cup) macadamias chopped (see notes)
Instructions
Conventional Method
- Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
- Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil has just melted.Remove from the microwave and stir until smooth.
- Stir through the marshmallows, coconut, soft caramels and macadamias.
- Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
Thermomix Method
- Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
- Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
- Add the marshmallows, coconut, soft caramels and macadamias and mix for 5-10 seconds, REVERSE, Speed 3 (using the spatula to help mix), or until completely combined.
- Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
- Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
Notes
- Caramilk Chocolate - a blend of golden caramelised white chocolate made by Cadbury, it has a luscious, creamy flavour that is completely irresistible. Caramilk is popular in Australia and New Zealand and can be purchased from any major supermarket. If it isn't available where you live, you can use any variety of caramelised white chocolate, or swap for white chocolate instead.
- Coconut oil - optional, add a little to your chocolate when melting it - this will help to prevent chocolate cracking when cutting into pieces.
- Marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia. I like to use only white marshmallows in this recipe (simply because I like the all white look with the caramel), but you can use the pink marshmallows too if you prefer.
- Coconut - desiccated coconut is a classic ingredient in chocolate Rocky Road, however, if you don't like coconut, you can omit it entirely.
- Macadamias - if catering for nut allergies, simply omit the nuts entirely.
- Soft caramels - you can use any brand of soft caramels you like, such as Jersey Caramels. Chop into smaller pieces before adding to the mixture.
- Don't go overboard with the add-ins - don't be tempted to increase the amount of add-ins... this recipe has the perfect balance of chocolate and add-ins. Adding extra add-ins changes this balance and makes it difficult to cut into slices.
- Nut-free option - simply omit the macadamia nuts entirely.
- Coconut - omit the coconut if preferred.
- Slicing - remove the Caramilk Rocky Road from the fridge at least 30 minutes before slicing - this will help it to stop cracking. Use a large sharp knife to cut the rocky road (or check out my top tips for cutting rocky road here).
- Equipment - Caramilk Rocky Road can be made using a microwave, stove-top or Thermomix. If using a stove-top, melt the chocolate and coconut oil (optional) in a small bowl over a saucepan of boiling water (do not allow the water to enter the chocolate bowl).
- Storing & freezing - Store in an airtight container in the fridge for 1 month or frozen for up to 3 months.
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