This chocolate rocky road is the easiest treat you'll ever make, 5 ingredients, no oven, no drama.
If you're a fan of easy no-bake treats like my Chocolate Hedgehog Slice or my White Christmas Slice, you're going to love this one just as much.
A Quick Look At The Recipe
✅ Recipe Name: Chocolate Rocky Road
🕒 Ready In: 10 minutes prep (+ 2 hours chilling)
👪 Serves: 20
🔥 Calories: 241kcal per serve
🍫 Main Ingredients: chocolate, marshmallows, coconut, peanuts, raspberry lollies
🌿 Dietary: gluten-free, nut-free option (contains dairy)
⭐ Why You'll Love It: 5 ingredients, 10 minutes of effort, and zero baking required.
SUMMARIZE & SAVE THIS CONTENT ON
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.
- Fel
Fel's not wrong, this stuff disappears fast. If you love mixing things up, my Malteser Rocky Road, Biscoff Rocky Road and Caramilk Rocky Road are all worth a go too.
Jump to:
Why You're Going To Love This Recipe
- Only 5 Ingredients - no big shopping list, just melt, mix and chill.
- No Baking Required - the oven stays off, the microwave (or Thermomix) does all the work.
- Ready In 10 Minutes - plus chilling time, but the hands-on part is over in no time.
- Endlessly Customisable - swap the add-ins to make it your own, see my Variations below.
Rocky Road Ingredients
Most of these are things you can grab from any supermarket lolly aisle. Here are the ones worth a mention:
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Chocolate - use a good quality melting chocolate or chocolate melts (I like Cadbury, Lindt or Nestle). Chocolate chips and eating chocolate bars can resist melting smoothly and seize instead, so steer clear of those for this recipe.
- Coconut oil (optional) - just a tablespoon stirred through the melted chocolate. It won't change the flavour, but it makes the rocky road much easier to slice cleanly once set.
- Marshmallows - I use regular sized marshmallows cut in half, but mini marshmallows work too if you'd rather skip the cutting.
- Raspberry lollies - Allen's are the classic Aussie choice, but any soft jelly lolly works. Turkish delight, jelly babies or soft jubes are all good swaps.
- Peanuts - the classic Rocky Road nut, but any nut you like works here. Leave them out entirely for a nut-free version.
- Coconut - a classic Rocky Road ingredient, but leave it out if it's not your thing, it won't affect how the slice sets.
Variations
- Change up the chocolate - swap milk chocolate for dark or white, or go half and half. My White Chocolate Rocky Road is a good place to start if you want the full white chocolate version.
- Add a Malteser crunch - swap some of the peanuts for chopped Maltesers, or check out my Malteser Rocky Road for the full version.
- Go minty - a handful of chopped mint chocolate does the trick, or try my Mint Rocky Road.
- Biscoff twist - swap the peanuts for crushed Biscoff biscuits, or make my full Biscoff Rocky Road.
- Gummy and popping candy - stir through gummy bears and a sprinkle of popping candy for a fun kids' version, just like my Gummi Bear & Popping Candy Rocky Road.
- Nut-free - simply leave out the peanuts, or swap them for extra coconut or lollies.
How To Make Chocolate Rocky Road
Rocky road really is as easy as melt, mix and chill, there's no baking involved at all.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Melt the chocolate. Place the chocolate (and coconut oil, if using) into a large microwave-safe bowl. Melt on 50% power in 30-second bursts, stirring each time, until smooth.
- Step 2: Mix in the add-ins. Add the marshmallows, coconut, raspberry lollies and peanuts to the melted chocolate and stir quickly until everything's coated and combined.
- Step 3: Chill and set. Pour the mixture into a lined tray, spread out evenly, then pop it in the fridge for at least 2 hours or until completely set.
Recipe Tips
- Don't skimp on the add-ins - a good rocky road is packed with mix-ins, not just a slab of plain chocolate. If it looks a bit sparse before it goes in the fridge, add more.
- Use proper melting chocolate - cheap eating chocolate can seize or go grainy in the microwave. Stick to a good quality chocolate or chocolate melts from the baking aisle.
- Let it come to room temperature before cutting - pull it out of the fridge about 30 minutes before slicing; this stops it from cracking. Run your knife under hot water and dry it before cutting for cleaner slices.
- Storage - keep in an airtight container in the fridge for up to 1 month.
- Freezing - freeze in an airtight container for up to 3 months. Thaw in the fridge, then bring to room temperature for about 30 minutes before serving so it's easy to cut and eat.
Chocolate Rocky Road FAQs
Yes! It actually needs time in the fridge to set anyway, so it's perfect to make a day or two ahead. Store it in an airtight container in the fridge until you're ready to serve.
Stored in an airtight container in the fridge, it lasts for up to 1 month, plenty of time to make it well ahead of a party or gift-giving.
Yes, freeze it in an airtight container for up to 3 months. Thaw in the fridge, then let it sit at room temperature for about 30 minutes before cutting and serving.
This usually happens when eating chocolate (rather than a proper melting or baking chocolate) is overheated, or if any water gets into the bowl. Melt slowly on 50% power in short bursts, and make sure your bowl and spoon are completely dry.
I wouldn't recommend it. Chocolate chips are designed to hold their shape rather than melt smoothly, so you'll end up with a lumpy, hard to spread mixture. Stick to a proper melting chocolate or chocolate melts instead.
More Rocky Road & No-Bake Chocolate Recipes
Once you've caught the Rocky Road bug, you'll want these ones in your life too, they're all just as easy and just as delicious.
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.
Taylor says
I toasted the coconut in a pan and used 1/3 bag of Changs Fried Noodles for some extra crunch. Delicious!
Lucy says
Fantastic!
Georgie says
it is so good
Natalie says
This recipe and the ratios were perfect. We used macadamias, pistachios, marshmallow and desiccated coconut with the chocolate. I cut it into 25 squares, the whole family loved it.
Lucy says
Thank you so much!
Cathy says
Very easy to make and even easier to eat. Delicious!
Rose Mercer says
I just made this but diabetic friendly version with no-sugar chocolate/marshmallows/jellies and I used slivered almonds because I had them to hand. Absolutely perfectly delicious. Thank you very much.
Lucy says
Fantastic!