Hands-down the easiest Chocolate Rocky Road recipe you'll ever make! Sweet milk chocolate filled with fluffy marshmallows and all your favourite add-ins... all you need is 5 delicious ingredients and less than 10 minutes prep time!
It's no secret that I love a quick and easy dessert... and this chocolate Rocky Road ticks those boxes a million times over.
It involves absolutely NO cooking at all (except for melting chocolate in the microwave!) and uses no fancy equipment - just a bowl and spoon.
Chocolate Rocky Road is the perfect treat to enjoy at parties, with a cup of tea or to give to friends and family at Christmas.
It really doesn't get any better than this!
What Is Rocky Road?
Rocky Road is an all-time favourite no-bake sweet dessert treat that is made using chocolate and a selection of add-ins including marshmallows, nuts, coconut and soft jellies or lollies.
It is also known worldwide as a popular ice-cream flavour!
Rocky Road can be customised with any of your favourite ingredients and makes a delicious homemade food gift for friends and family.
Why You're Going To Love This Recipe
If you've never made Rocky Road before... now is the time!
- Super Easy - this recipe can be made by absolutely anyone right from young children all the way through to experienced bakers. It's so simple and involves no cooking at all. If you can melt chocolate in the microwave, you can make rocky road!
- One Bowl - forget about the need for any fancy equipment or a sink-full of dishes, chocolate Rocky Road is made in just one bowl.
- Quick - from start to finish, this recipe takes just 10 minutes to prepare.
- 5 Ingredients - chocolate Rocky Road is made from just 5 ingredients - and you can customise them to make your perfect mix! See my suggestions below for ingredient substitutions.
- Christmas Gift - I always make a few batches of chocolate Rocky Road to give to friends, family and neighbours over the festive season. It makes a thoughtful but also VERY delicious gift!
What You Need
Just 5 Ingredients!!! How easy is that!?
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- chocolate - I like to use milk chocolate for my classic Rocky Road recipe. However, you can substitute with white or dark chocolate if you prefer. Choose a high quality chocolate for melting (I like to use Cadbury, Lindt or Nestle). The chocolate is the main ingredient in this recipe, so choosing a good quality one makes all the difference.
- marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia.
- coconut - desiccated coconut is a classic ingredient in chocolate Rocky Road. However, if you don't like coconut, you can omit it entirely.
- peanuts - Rocky Road generally contains peanuts, however you can use any type of nuts you like (macadamias, pistachios, cashews etc). If catering for nut allergies, omit the nuts entirely.
- raspberry lollies - Allens raspberry lollies have cult status here in Australia, however, you can use any kind of soft jellies you like - or even Turkish delight!
Step By Step Instructions
This 10 minute melt and mix Rocky Road recipe couldn't be easier to make!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt
Place the milk chocolate into a large microwave-safe bowl.
Melt on 50% power in 30 second bursts until fully melted.
TIP: Add 20g (approximately a tablespoon) of coconut oil to the milk chocolate before melting. This helps to avoid cracking when the Rocky Road is cut.
Step 2 - Mix
Add the remaining ingredients to the melted chocolate.
Mix together quickly until completely combined.
Step 3 - Chill
Pour the mixture into a prepared tin lined with baking paper.
Chill in the fridge for 2 hours or until set.
Ingredient Substitutions
Chocolate Rocky Road is the ultimate mix and match recipe where you can customise it to suit your own tastes and preferences.
Here's a few of my ingredient suggestions:
- Chocolate - choose from either white chocolate, milk chocolate or dark chocolate... or try half and half!
- Nuts - I generally use peanuts as this is the most 'classic' type of nut used in Rocky Road. However, pistachios, almonds and cashews are also delicious.
- Nut Free - for a nut-free option, simply omit the nuts!
- Coconut - desiccated coconut is the most commonly used coconut in Rocky Road. However, you can substitute it with shredded coconut or omit the coconut entirely.
- Raspberry Lollies - while Allens raspberry lollies are a favourite here in Australia, they can easily be substituted with any kind of soft candy such as glace cherries, Turkish delight, raspberry gummies or soft jubes.
Expert Tips & FAQ
Here's my top tips for making the perfect chocolate Rocky Road every single time:
You can either melt the chocolate in the microwave on 50% power in 30 second bursts. Alternatively, you can use a Thermomix or even a double boiler on the stove top.
This is an optional step. Adding coconut oil to the chocolate when melting allows the Rocky Road to be cut into pieces more easily once set.
A long time! At least much longer than it will take you to eat it!
Rocky Road lasts in the fridge for up to a month.
Remove the 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).
Store the Rocky Road in an airtight container in the fridge for up to 1 month.
Freeze the chocolate Rocky Road in an airtight container for up to 3 months.
Related Recipes
If you try my Chocolate Rocky Road and join the rocky road train... you're also going to need these recipes in your life!
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Chocolate Rocky Road
Ingredients
- 500 g milk chocolate or dark chocolate
- 20 g coconut oil optional (see notes)
- 200 g marshmallows chopped
- 20 g (¼ cup) desiccated coconut
- 110 g raspberry lollies chopped in half (see notes)
- 75 g (½ cup) peanuts 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 melts.Remove from the microwave and stir until smooth.
- Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
- 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, raspberry lollies and peanuts 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
- Chocolate - I like to use milk chocolate for my classic rocky road recipe. However, you can substitute with white or dark chocolate if you prefer. Choose a high quality chocolate for melting (I like to use Cadbury, Lindt or Nestle). The chocolate is the main ingredient in this recipe, so choosing a good one makes all the difference.
- Coconut oil - add a little to your chocolate when melting it - this will help with cutting into neat slices.
- Marshmallows - choose regular sized marshmallows for this recipe and cut in half. I use Pascall brand which is popular here in Australia.
- Coconut - desiccated coconut is a classic ingredient in chocolate Rocky Road. However, if you don't like coconut, you can omit it entirely.
- Peanuts - Rocky Road generally contains peanuts, however you can use any type of nuts you like (macadamias, pistachios, cashews etc). If catering for nut allergies, omit the nuts entirely.
- Raspberry lollies - Allens raspberry lollies have cult status here in Australia, however, you can use any kind of soft jellies you like - or even Turkish delight!
- Slicing - remove the 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 - 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 - Rocky Road can be stored in an airtight container in the fridge for 1 month or frozen for up to 3 months.
Jacqui Clendon
This is the best rocky road recipe ever, I use the mini marshmallows, just because I can't be bothered cutting up the bigger ones and to be honest if you're cutting into bite-sized pieces for gifting this is a better option, hubby hates when he gets a heap of marshmallow and not alot of anything else, I also make it gluten free.
Fel
Best rocky road!! Sooo easy and such a crowd pleaser. I’ve made this so many times and I always get complimented on how good it is
Lucy
Thank you so much!
Ty
Made this quick and easy rocky road recipe for 8 friends for a Christmas gathering. Everyone absolutely loved it and were raving about how great the rocky road was. They have requested for more in the future! It is so simple and so delicious!
Lynelle
My favourite rocky road recipe. The ratios seem to be spot on. I usually make with milk chocolate, but tried with half milk and half dark melts today. Delicious!
Lucy
Thank you!