Chocolate Rocky Road
A classic Chocolate Rocky Road made from just 5 ingredients! 10 minutes prep time and completely no-bake.
Print
Pin
Servings: 20 serves
Calories: 241kcal
Equipment
- Microwave or Thermomix
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
RECIPE NOTES & TIPS
Ingredients Info:
- 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.
Nutrition
Calories: 241kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 29mg | Potassium: 133mg | Fiber: 2g | Sugar: 23g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
